If I was told that the only food that I could have for the rest of my life was butter chicken? I’d die a happy (and probably smelly) death. Seriously. The entire time I was making this my son kept saying “pee-ew”.
Sadly he also seems to use that phrase whenever he sees me changing.
Not sure what that’s about……………
Hence the cauliflower rice. Beach bod in no time (kidding, this is butter chicken).
But damn is it good. Seriously. I also have a thing for spice, and everything nice ;).
The formal name for this dish is Chicken Makhani. Which sounds skinnier, so I should probably edit the title for this post but it’s Christmas Eve Eve and festivities have already begun so I’m feeling quite…… befuddled….
This is my go to dish whenever I order Indian take out and have been determined to find an at home recipe so I can make this a more affordable meal option. I have tried many many times, and have failed many many more times, but I think I finally have nailed this one down. And my life is now complete. I might as well shut down this website because I have a feeling I won’t be cooking much of anything else for the next year or five.
I used purple cauliflower for the cauliflower rice. You may use any cauliflower (or just use basamati rice).
In order to achieve the bright orange color that you see in restaurants you will need to add food dye. That is what a chef at a local Indian restaurant nearby told me, so for aesthetic purposes go right ahead. I opted out and left this dish all natural.
I substituted some spices for ones that you can more commonly find at your local grocery store and really believe the spices below do this dish justice. You can find tandoori paste at Whole Foods (as well as everything else, but it’s a little more expensive).
Also you must let this dish simmer for at least thirty minutes to really get the full affect of all of the spices in one bite. It’s worth it.
If you’re doing store-bought naan bread, try heating in the oven with little pieces of butter & roasted garlic on top and garnish with some fresh chopped cilantro.
- 1½ lb boneless skinless chicken breast
- 2 tbsp tandoori paste
- 16 oz can whole peeled tomatoes
- 1 garlic clove
- 1½ stick butter (12 tbsp)
- 1⅔ cup heavy cream
- ½ tsp ground ginger
- 2 tbsp canned green chili peppers
- ½ tsp cardamom
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp coriander
- 1 tsp granulated sugar
- For the Cauliflower Rice:
- 1 head cauliflower
- 1 tbsp water
- 1 tbsp butter
- salt & pepper to taste
- Naan bread
- First in a ziplock bag add your chicken breast & tandoori paste and shake/mix until breasts are coated. Let marinate in fridge for at least an hour (or more!) When chicken is done marinating preheat oven to 350, and on a baking sheet lined with foil add your chicken breast and bake for 25 minutes, flipping over halfway.
- While chicken is baking in a food processor add your whole peeled tomatoes, green chili peppers & garlic, blend until smooth. Set aside.
- In a deep pan or large pot over low heat add your butter. Melt. Add ginger and continue to heat for another minute.
- Add tomato mixture, fresh cream, cardamom, salt, black pepper, coriander & sugar. Turn heat up and bring to a boil then lower to a simmer.
- Once chicken is done baking, cut into ½" cubes and add to pot. Continue to simmer for another 20 minutes (this will allow the chicken to blend more in flavor).
- Pour chicken over cauliflower rice & optional naan bread.
- For the Cauliflower Rice:
- Cut cauliflower into small florets and place in food processor. Pulse until rice sized pieces form.
- Add to a pan over medium heat with water & butter. Cook for about 8 minutes, covered, stirring occasionally. Salt & Pepper to taste. Serve with butter chicken.