I love me some Indian food. LOVE. Before we had a mortgage and a baby, S and I used to go out for Indian food all the time. Literally, like once per week. When our budget started getting a little tighter, I tried finding recipes to replicate our favorite Indian foods at home. I've had luck with various curries and tikka masala, but hadn't been able to find a really good chicken makhani (Indian butter chicken) recipe... until now. This one is very, very close to our favorite local Indian restaurant's dish. I think if I'd had time to let the sauce simmer all day, as I suspect it does at the restaurant, this would be spot-on. However, even as written below, this recipe was fantastic. I made this last night, and I think S must have told me at least five separate times how delicious dinner was!
Caveats: This is NOT a diet food. Between the butter and coconut milk, I don't even want to know how many calories are in this meal. (You can substitute lower-calorie options or halve the amount of butter, but the recipe will not taste like authentic chicken makhani.) Also, I am yet to find a way to photograph Indian food and make it look appetizing. Indian food just isn't very photogenic. So, I apologize for that... I promise it still tastes fantastic, even if these are not the most beautiful photos! ;-)
What You Need:
- 1 cup butter
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 2 TBSP red curry powder
- 1 tsp garam masala
- 2 tsp chili powder
- 1-13.5 oz can coconut milk
- 1-15 oz can diced tomatoes (I used petite diced, but I think next time I will use tomato paste instead. Personal preference, this still tasted great!)
- 3 boneless chicken breasts, cooked*
- 2 cups (dry) basmati rice, cooked
What To Do:
Begin cooking your rice, so that it will be finished by the time your chicken makhani is ready. (I have this Pampered Chef rice cooker and absolutely LOVE it. I seriously use it at least twice per week. So easy! I highly recommend it if you eat a lot of rice!)
Melt the butter in a sauce pan over medium heat.
When the butter is good and melted, add the onions and your spices. Give it a nice stir.
Add your coconut milk and tomatoes. Stir gently to incorporate all of the ingredients.
While the sauce is simmering, grab your cooked chicken. (I had some chicken that I'd previously cooked in the crock pot, so I just shredded that and threw it in.)
Add your cooked chicken to the sauce and simmer for 5-10 more minutes.
When the sauce is finished simmering, serve over basmati rice. YUM!
* Note about my cooked chicken... I just throw fresh or frozen (no need to thaw!) chicken breasts in the crock pot with a little onion powder and garlic powder, cook for 6-8 hours on low, then shred it and use it in my recipes throughout the week. It is so simple and such a huge time saver!