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Indian Butter Chicken

My friend Nathalie loves Indian food, so I decided to have her over for a pre-Christmas meal tonight; although we skipped the traditional North American ham or turkey for this fantastic Indian Butter Chicken dish. We’ve had Indian food now twice together since I’ve known her – which means that after tonight we’ve officially fallen into a pattern, albeit a tasty one. I’ve also had Indian food in the back of my mind this past week as I’ve been thinking often of an old friend, Kirti, who I haven’t seen in a few years. Kirti, an old classmate from graduate school, has just returned to India for the holidays for an arranged marriage; and although we haven’t stayed in touch since leaving academia, I’ve been picturing the wedding celebrations with a smidgeon of envy and wished I were there. Two of my Canadian friends, also MBA alum, are there now to witness and take part in the festivities.

Butter Chicken is a delicious meal that is surprisingly not difficult to make, considering the relatively large amount of ingredients and steps. There is a lot of prep time in the beginning, mostly just marinating the chicken in spices and then again in yogurt and additional spices. Different butter chicken recipes will call for a range of marinating times – times can also vary depending on how rushed you are. Keep in mind though that the longer the chicken soaks in the flavours from the garam masala and creamy yogurt the more tender it will be later on. The name of this dish actually comes from the “buttery tenderness” of the chicken and not from an abundance of butter as an ingredient – as you’ll see, there really isn’t that much butter here. Also, if you haven’t cooked with garam masala before you’re in for a treat. It’s literal translation is “hot mixture” and is a pungent, mouth watering blend of aromatic spices that is quite common in Indian and other South Asian cuisine. Bon appetit! Continue reading

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