Butter Chicken Curry

An Easy Indian Recipe using Garam Masala

© Janice Fehlauer

Mar 29, 2009

However, it is not too hot or overwhelming, which makes it a wonderful dish for people who are wary of more spicy Indian cuisine.

“Curry” is an anglicized term for “sauce”, and therefore this recipe is correctly called a curry although it doesn’t use the spice blend which is commonly referred to as curry.Instead, this recipe calls for Garam Masala, a powdered spice blend common in south Asian cooking.It generally uses much less turmeric than curry does, and it more pungent but less spicy.In India every family makes their own version of Garam Masala, and the recipes are often closely guarded family secrets.Garam Masala is widely available in the spice sections of supermarkets, but making your own blend can be fun as well.See the bottom of this article for a recipe to get you started.

You will need:

• 8 skinless chicken pieces (any combination of breast, leg or thigh will do)
• 2/3 cup plain yogurt
• 2 tbsp. tomato paste
• 2/3 cup cream
• 2/3 cup butter
• 1 tbsp. olive oil
• 2 yellow onions, finely chopped
• 1 tsp. fresh ginger, peeled and finely grated
• 1 tsp. Garam Masala
• 2 tsp. ground coriander
• 1 tsp. chili powder
• 1 tsp. cumin seeds
• 1 clove garlic, crushed
• ½ tsp. cardamom
• 2 bay leaves
• fresh chopped cilantro, to garnish
• freshly ground black pepper
• salt, to taste

Directions:

1. Mix the ginger, Garam Masala, coriander, chili powder, cumin, garlic, cardamom, salt and ground pepper in a large bowl.Add the yogurt and tomato paste and mix thoroughly.
2. Add the chicken pieces to the spice mixture and stir until they are evenly coated.
3. Heat the butter and oil in a large skillet.Add the onions and cook on medium-high heat until golden but not dark, stirring often.
4. Add the chicken to the onions and stir-fry vigorously, stirring often, for 5-7 minutes.
5. Add the bay leaves and 2/3 cup water to the chicken mixture.Reduce the heat to medium-low and let it simmer, covered for 30 minutes.
6. Increase the heat slightly.Add the cream and cook, uncovered, for another 10-15 minutes.

Garnish with the fresh cilantro and serve over hot, fluffy rice.Naan, dal, or curried chickpeas all make excellent side dishes.Enjoy!

Garam Masala

You will need:

• 1 cinnamon stick
• 8 dried red chilies
• 5 tbsp. coriander seeds
• 2 tbsp. cumin seeds
• 2 tsp. cardamom seeds
• 1 tsp. fennel seeds
• 1 tsp. mustard seeds
• 2 tsp. black peppercorns
• 1 tsp. whole cloves

Directions:

1. Heat a dry heavy-bottom skillet over low heat.Add the cinnamon stick and dried chilies.Fry without oil of any kind, stirring constantly, for two minutes.
2. Add the remaining spices and fry for another 6-8 minutes, stirring constantly.
3. Let the spices cool slightly before grinding them finely.You can do this in a spice grinder, a small electric chopper, or with a mortar and pestle.

Homemade Garam Masala will keep in a sealed container in the fridge for 3 months.

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