Indian Flavors to Savor: Butter Chicken |
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 Indian cuisine is wonderful, yet few make it at home because it has the perception of being difficult to prepare. Gitika Baveja wants to put Indian cuisine into the hands of home cooks through her cookbook "Indian Flavors to Savor". This cookbook aims to provide simple and easy dishes that can typically be prepared in less than 20 minutes. In the book, Gitika provides details on the various Indian spices and tips on how to quickly and easily prepare Indian cuisine. Today's recipe, "Butter Chicken", is one example that combines fragrant and aromatic spices to create an amazing Indian dish. Serve it over rice with nan and you'll have Indian cuisine from your own kitchen!
Butter Chicken
Grilled Chicken
- 1 cup skinless boneless chicken, cut into bite-sized pieces
Marinade
- 1 tsp. fresh grated ginger
- 1 tsp. fresh grated garlic
- ½ tsp. red pepper flakes
- ¼ tsp. cumin powder (optional)
- ½ tsp. garam masala powder
- 1 tsp. coriander powder
- 1 tsp. salt
- 1/4 cup stirred plain yogurt
- 1 T. heavy whipping cream
- 2 T. lemon juice
- 1 T. vegetable oil
1. Wash chicken pieces.
2. In large bowl mix all marinade ingredients and stir well.
3. Add chicken pieces to this mixture, cover and refrigerate overnight.
4. Preheat the oven to 350 degrees. Place chicken in a greased baking pan large enough to hold all pieces in a single layer.
5. Bake until cooked through for about 20-30 minutes. Alternatively, you can also use a charcoal barbeque grill to cook the chicken. When done, keep aside.
Butter Sauce
- 2 T. unsalted butter
- 1/2 tsp. fresh grated garlic
- 1/2 tsp. fresh grated ginger
- 1 cup canned tomato puree
- 1 tsp. canned tomato paste
- 4-5 T. heavy or light whipping cream
- ½ tsp. turmeric powder
- ½ tsp. garam masala powder
- ½ tsp. salt or to taste
- Dash red chili powder
- Pinch of nutmeg powder
- 1/2-1 tsp. brown sugar
- 1 cup water
- ¼ tsp. crushed fenugreek leaves (dried methi leaves), optional
- 1 T. chopped fresh cilantro, optional garnish
- pinch of garam masala, optional garnish
1. Heat butter in large pan over medium heat. When melted, add the ginger and garlic paste and sauté for a few seconds. Do not let it burn.
2. Reduce heat, add tomato puree, tomato paste and turmeric powder. Cook on low heat until oil starts to separate. Add whipping cream and grilled chicken pieces.
3. Add spices and brown sugar. Season to taste with salt and add water.
4. Let it simmer, stirring frequently. Add more water if necessary for thinner gravy. Cook on low heat for a few more minutes and add crushed fenugreek to the sauce. Simmer for another 4-5 minutes on low heat. Taste for seasonings and adjust accordingly.
5. Garnish with chopped cilantro and dash of garam masala and serve hot with Indian Nan bread and salad.
About "Indian Flavors to Savor"
 Gitika Baveja of Flavors to Savor grew up in India and has always been passionate about cooking. Her first cookbook, "You Can Cook Too!", was published in 1994. This book was written for beginning cooks and consists of simple and basic recipes presented in a stepwise manner. Her second book, aptly named "Variety at Meal Times", suggests a variety of dishes that you can make at different meal times. Her newest book, "Indian Flavors to Savor - The Easy Home Cooked Way ", is a fun and easy cookbook that everyone will love. It has very simple and easy to make recipes in less than 20 minutes. It also gives you a step-by-step introduction to Indian cuisine.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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