I like having options; this way or that way. Even if I end up choosing one more often than the other, I like knowing there’s more than one way to get from Point A to Point B. Think of your daily commute. You use the same route day in and day out. But when the traffic is just not moving, you need an alternate route. For me, cooking is no different than driving. Sometimes I want the scenery to be different or need to avoid a backup. So I go a different way. I still get to my destination…whichever route I choose to use.
So it should be no surprise that my files contain different recipes for the same dishes. These are usually baking recipes; chocolate cupcakes, chocolate chip cookies, buttercream frosting. There’s more than one way to make ’em. But the savory dishes are there too. Take Butter Chicken.
I’ve been using this recipe for Butter Chicken that I saw on Anna Johnston’s blog. And as long as I remember to prep the chicken the night before, I get where I need to be. But then I saw a post on Baked Bree for Butter Chicken that didn’t need to sit overnight. And my forgetful self liked that idea. A lot.
Now, I will say that Baked Bree’s method involves a little more work and just as many ingredients. But when your destination is Butter Chicken goodness, this is an equally good route. Try it yourself and see.
Adapted from Baked Bree
- 1 onion, chopped
- 1 tablespoon freshly grated ginger
- 2 cloves garlic
- 1 thai chili (optional)
- 1 tablespoon olive oil
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 6 ounces tomato paste
- 2 cans chicken broth
- 1/2 cup heavy cream
- 1 1/2 pounds boneless, skinless chicken breast
- 1 teaspoon kosher salt
- 4 tablespoons butter
Heat the oil in a dutch oven over medium high heat and cook the onion, ginger, garlic, and thai chili (if using) for 5 to 10 minutes or until softened. Add the spices and cook 1 to 2 minutes until fragrant.
Transfer the onion spice mixture to a food processor. Add the tomato paste and one can of broth and process until smooth. Return the mixture to the pan, add the remaining can of broth, and bring to a boil. Reduce the heat to a simmer, add half the butter, and cook until the liquid reduces to about 3 cups, stirring frequently. Turn off the heat and cover to keep warm.
While the sauce is cooking down, dry the chicken breasts and cut into bit sized cubes. Season with salt and pepper.
Melt the remaining butter in a large frying pan and cook the chicken, in batches if necessary, until it is well browned.
Transfer the chicken to the sauce and simmer for 15 to 20 minutes until the chicken is cooked through. Add the cream to the sauce and stir to incorporate. Simmer for 5 minutes more and then serve over rice.