my fav butter chicken will always be from bombay mahal on st. laurent in montreal. that might be the case until I go to india, but I heard the dish is rather north american, just like general tso’s. still great in its own way, just a different category all on its own.
bombay mahal was the best place to go when you didn’t want to cook or just got in from a long travel day. be sure to try their delicious baingan bharta too - no where else I’ve been does it better! anyway, my excitement put me off track and I’m really here to tell you that this butter chicken is pretty damn good.
the amount of butter might be alarming, but I’ve already it cut down from a lot of other recipes. butter is in the name for a reason! and it’s so luscious and creamy because of it. serve with basmati rice and naan.
for a lactose free version, sub butter with earth balance and the heavy cream with lactose free.
2 lbs. chicken thighs, cut into 1-inch pieces
1 tsp. salt
1/2 cup butter, cut in half into 1/4 pieces
2 onions, sliced
1 long red chili (optional)
1 cinnamon stick
5 cardamom pods
3 cloves garlic, minced
1-inch piece of ginger, minced
1 tbsp. ground fenugreek
1 tbsp. garam masala
1/2 tbsp. turmeric
1 tsp. paprika
2 cans (28 oz. / 796 mL) diced tomatoes
1/2 cup heavy cream
small handful of cilantro, chopped
Season cut up chicken with salt in a medium-large bowl. Place back in the fridge while you cook your sauce.
In a pot or dutch oven, melt 1/4 cup of butter. Sauté onions in butter for 10 minutes, until translucent and soft.
Toss in chili (if you want it), cinnamon stick, cardamom pods and clove. Add minced garlic and ginger and cook for another 2-3 minutes.
Add fenugreek, garam masala, turmeric, and paprika and stir. Add diced tomatoes and bring to a boil. Turn the heat back down to a simmer and cook for another 45 minutes. 30 minutes in, remove chicken from the fridge.
Add chicken pieces to the simmering sauce and cook for 10 minutes, or until chicken is cooked through.
Serve with cilantro!