I made Butter Chicken a couple of nights ago

[thewayne]

This is the recipe that I used:
https://www.allrecipes.com/recipe/141169/easy-indian-butter-chicken/

The major prep is doing a fine dice on the onion and cutting up a pound and a half of chicken into bite-sized pieces. Not a terribly expensive recipe - if you have the spices - I'd guess the chicken, tomato sauce cost, and cream to be under $20 or so. I did not have the spices, so that cost me another $13ish, but those will be usable for a few more iterations. It also makes for a busy stove: I had three burners plus the oven going: rice, sauce, onion reduction, and the oven was cooking the chicken.

VERY high-fat recipe! A cup of butter and three cups of heavy cream! I made it with rice and there was way more sauce than needed, if I use this recipe again I'm going to cut the amount of sauce by at least a third. Milk Street has a recipe that uses some sort of cashew puree, I'll be investigating that.

VERY yummy recipe! But as I said, also quite high-fat.

Comments

[disneydream06]

Are you serving dinner? :)
Hugs, Jon

[thewayne]

Come on down!  We have some leftover!

[disneydream06]

YUMMY!!!!!!!!!!!!!!!!!!!!!!!!

[gatheringrivers]

Oh man, thanks for the recipe, that looks delicious!

[thewayne]

It was really, really good.  If you have any trepidation about Indian spices, I wouldn't worry about it: these are not particularly pungent ones.  I used normal chili powder rather than the recommended cayenne because I'm not a fan of cayenne peppers and I also don't have powdered cayenne.  Next time I make it I may use my chipotle powder, love that smokiness!

[conuly]

Chili powder? Or paprika?

[thewayne]

Actual chili powder.  I don't use paprika often, though I have it on-hand.

[conuly]

So, like, this stuff?

[thewayne]

Yep.  Specifically, this stuff: Chili Powder - Spice Islands  I made my own once upon a time.

[conuly]

But... doesn't the oregano alter the flavor?

[thewayne]

No, not really.

[gatheringrivers]

Oh, given a choice I like cooking with the Indian and Asian flavor combinations. :) There's a few things that don't like me, though, so it helps to have a recipe to tinker with. :)

[thewayne]

Best of luck with it!

[gatheringrivers]

Thanks! :)

[conuly]

In my experience, you can sub some or all of the cream for half and half and/or evaporated milk.

[thewayne]

That's one of the things I was planning to do for a possible future iteration.

[darkoshi]

Cashew cream is wonderful, but high fat too.

Oh, I also used to make "milk" from cashews by blending them up with water. When it sits for a while in the refrigerator without being stirred, the creamy part rises to the top. If you blend them with less water, then it is mostly cream to begin with.