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And here’s the recipe for you to follow. It looks absolutely delicious, doesn’t it?!
Bal’s Butter Chicken
Note from Chef Bal Arneson: Growing up vegetarian, I had never eaten butter chicken. The first time I tried it was in a restaurant here in North America. Often I cook it with the low fat yogurt to make a nice sauce, but on special occasion, I add a little bit cream to give a very nice thick aromatic beautiful creamy sauce. The Best Exotic Marigold Hotel movie is a special movie and is very close to my heart because every time I watch, it takes me right back to my village in India. I had several of my girlfriends over, and I made this recipe and we ate it while we watched the movie.
4 Tbsp grapeseed oil
1 large onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp Garam Masala
1 tsp red pepper flakes
1 tsp ground turmeric
Salt to taste
1 cup tomatoes- diced
1 lb boneless, skinless chicken breast, cut into
1 cup cream
1 cup water
Place the oil in a skillet over medium to high heat, add the onion, garlic and ginger
and saute until golden brown, about 4 to 6 minutes. Add the cumin seeds, coriander seeds and cook for 30 seconds.
Reduce the heat to low, add the garam masala, red pepper flakes, turmeric, and salt, and cook for 2 minutes. Add tomatoes and cook for 1 minute. Mix in the chicken and cook until the chicken is almost done, about 5 to 7 minutes. Add the cream and water, and cook until the chicken is fully cooked, about 5 minutes. Serve it with basmati rice, nans and/or roties.
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