I’ve been hesitant to embrace Indian food mostly because I’m not a big fan of curry. My husband and kids however LOVE Indian food and because I love them, I thought I’d give butter chicken a go. I had this recipe kicking around for years, tore out of some recipe book Carnation milk had put out. I am in love, seriously in love with this butter chicken. Serve with Basmati Rice and Naan Bread.
2 tbsp vegetable oil, divided
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, finely chopped
1 1/2 tsp minced ginger
2 tbsp butter
2 tsp lemon juice
1 tsp of each; garam masala and cumin
1/4 tsp cayenne pepper
1 cup tomato sauce
1 cup Carnation fat-free evaporated milk
1/4 cup plain yogurt
salt and pepper to taste
Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
Heat remaining oil in a large saucepan over medium-high heat. Saute onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juices and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through. Taste and adjust seasonings as necessary.