Butter Chicken ala Chloe

 Butter Chicken ala Chloe and Naan!

(I'll add more pics to this post later, but wanted to get it out there)

When my wonderful daughter, Chloe, visited us last month we had the fam over, and she made a big batch of Butter Chicken. I made some Basmati rice to go with it and of course we had many appetizers, desserts and cocktails. 

The Butter Chicken was delicious and several people have asked for her recipe, so here it is! Homemade naan is delicious and the perfect way to sop up all of that butter chicken sauce. As a shortcut, Trader Joe's has delicious garlic naan in the freezer case. 

We added onion and mushrooms to 'veg it up' a bit, so this isn't what you would consider to be a traditional/authentic butter chicken recipe. There's also an option to try it with carrots and/or potatoes. You know how I adore options.

This was absolutely great for a family gathering, but can be a quick weeknight meal, as well. Marinade the chicken overnight so it's ready to go.

Chloe's Butter Chicken

What You'll Need:

Package of boneless, skinless Chicken thighs

1/2 cup plain, unsweetened yogurt (full fat)

1 Tablespoon Lemon Juice

2 teaspoons Turmeric powder

4 teaspoons Garam Masala - you can find this mix of spices in some grocery stores or spice stores. I buy mine at a store that is right by my office, and you can buy online McKinney Spice Merchant In addition to Garam Masala, they have wonderful teas and all kinds of fun spices.

1 teaspoon Chile Powder (not chili seasoning, this is just ground chiles)

2 teaspoons Cumin

2 Tablespoons fresh grated Ginger (or 1 1/2 teaspoons powdered ginger)

6 Garlic Cloves, crushed

Large Onion, chopped 

2 Tablespoons Butter

1 Tablespoon Sugar

1 teaspoon Salt

1 cup Heavy Cream

1 cup Tomato Puree (if you can't find puree, use tomato sauce)

1 - 2 cups sliced white or brown Mushrooms (optional)

Cilantro 

Basmati Rice (recipe below)

Options: You know I love options! To make this a hearty winter type meal, add a large russet potato (or a couple of yellow potatoes) cubed, or some chunks of fresh carrots. Be sure to simmer long enough to make them tender.

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What You'll Do:

Combine the yogurt, lemon juice, turmeric, garam masala, chile powder, cumin, ginger and garlic in a large bowl and mix well. Add the chicken, cover and refrigerate. Let this marinate overnight or at least a few hours.

In a large pot over medium/high heat like this Le Creuset Dutch Oven (use medium heat if you're cooking with cast iron), heat the butter and then carefully remove the marinade coated chicken pieces and add to the pot. Leave as much marinade clinging to the chicken as you can, but don't pour extra into the pan yet. Don't throw it out, though, because you'll need it in a few minutes. Add the chopped onion.

Cook the chicken for about 7-10 minutes, flipping it over midway and then add the tomato puree, cream, salt, sugar, mushrooms and the remaining marinade. 

Turn the heat down and simmer for about 30 minutes and let that chicken get tender and soak up all of that delicious flavor. 

Garnish with chopped Cilantro leaves and serve with Basmati Rice and Naan.

Basmati Rice

This is my foolproof rice recipe that always comes out perfect. I've double it and use a small Le Creuset Dutch Oven instead of the usual Le Creuset Sauce Pan that I usually use for a single batch recipe. I am excited that I just got the  Le Creuset Rice Pot last weekend and I'm looking forward to trying it out!

If you don't have a cast iron sauce pan, I think this method will still work fine in a regular sauce pan or pot.

 

What You'll Need:

2 cups Long Grain Basmati Rice

4 cups Chicken Stock or Broth

4 teaspoons Olive Oil

2 Tablespoons Butter

Salt to taste

What You'll Do:

Rinse the rice well using a mesh colander under cold running water. This step removes the coating that makes the rice sticky.

In your small to medium sauce pan (or larger pot if doubling) heat the olive oil over medium/high. Add the rice and stir to sauté and toast the rice. This helps keep your rice from being sticky and also adds a slight toasty, nutty flavor. This only takes 2 -3 minutes. Stir, stir, stir.

Add the chicken broth and a pinch of salt and stir. Reduce the heat to low/medium (if using cast iron) or medium (if not cast iron). This will very slowly rise to a boil and that is the way to get tender, perfectly cooked rice. Slow and low. SO NOT STIR during this step and DO NOT COVER the pot. 

Simmer until the liquid level has dropped below the rice level and still DO NOT STIR. Lower the heat to the lowest possible setting and still DO NOT STIR and then cover the pot and let it sit undisturbed for 12 minutes.

After 12 minutes, remove from heat completely. DO NOT OPEN THE LID AND DO NOT STIR. You've got to trust me on this. Let it sit for 5 additional minutes and then you are free to uncover, marvel at your perfect rice, add the butter and more salt if needed and stir to your little hearts content.  

Check out my post on how to make delicious Cilantro Lime Basmati Rice here. 

 

Chloe and her husband, Tommy are both great cooks and obviously much cooler than me

 NAAN

Naan is an Indian bread that is kind of like pita bread but much softer and fluffier. This is not necessarily a traditional recipe, but it's super easy and delicious.   

I made my naan very small because it's easier to handle and fold up like a taco with butter chicken filling. You can make them any size you want depending on how big your skillet or griddle is. This recipe made about a dozen 'baby' naans - they are about the size of a small tortilla. 

Naan is perfect with Butter Chicken or any other Indian dish but it's also just good with anything (I ate it for breakfast today with some coffee). I've even used naan as a pizza crust. If you can't eat it all at once, it's good the next day. Cover with plastic wrap and leave unrefrigerated. 

What You'll Need:

1 1/2 cups all-purpose Flour

1 cup Yogurt (plain, Greek or regular. Low fat is okay)

2 teaspoons Baking Powder

1/2 teaspoon Salt

Melted butter - about 1/4 of a stick

Options: Chopped parsley or cilantro, roasted garlic, garlic powder, coriander. I added a teaspoon of coriander to mine and used chopped parsley on top. 

What You'll Do: 

In a large bowl, mix together the flour, baking powder, salt and yogurt. Add a teaspoon of garlic powder or coriander, if you want to. 

Knead it a few times. The dough should be a little sticky, not dry, and have a good amount of elasticity. I had to add an extra spoonful of yogurt to get the right consistency. Roll the dough into golf ball sized balls or larger if you want larger naan. 

Preheat a large cast iron skillet to medium. I recommend this Le Creuset skillet or a griddle, like this one from Le Creuset. 

Chop the parsley or cilantro and melt the butter for your 'finishing station'. 

Using plenty of flour, roll a dough ball out very thin. Put it in the hot skillet DRY (no oil needed in the pan). It will start to bubble and get puffy. Keep an eye on it, as it doesn't take too long until it's time to turn it over. You can check it to see if it's got brown spots to your liking. 

Turn it over and cook for just a bit - it doesn't take long- and then remove to a plate. Brush with melted butter and sprinkle with chopped parsley or cilantro. 

Repeat with the remaining dough balls. If you have some flour that remains in the skillet and starts to burn, just push it aside with your spatula. 

You did it! You made naan!! Enjoy!