This is a “tribute” to our all-time favorite dish from Shanti Restaurant in Bloomington IN. I must say that it does not look like the “original” (the original was creamier), but it tastes very good! I somewhat followed the recipe on the box of the masala, but I altered it a bit.
I hope you like it! (the trick is to find the masala, otherwise it’s a lot of spices to mix together!)
(edited sept 19th to add the following comment: If you think all that butter and cream is just too much, try using plain low-fat yoghurt instead of cream, and leave out the butter. I tried it and it is just as yummy, without the guilt)
Served with steamed rice (basmati) and/or with buttery parathas
1 tomato (diced)
1/4 onion (diced)
50 gr butter
100 gr almond powder*
2 tbsp tomato paste
90 gr cream (25% fat)
2 1/2 tbsp Butter Chicken Masala
250 gr Chicken breast in pcs.
Sautee tomato + onion. Puree with 1/2 c. water and tomato paste.
Cook chicken on the same pan (season with salt + pepper)
Add the tomato/onion mix + 1c water + almond powder
Let simmer a bit
Add Masala, cream, and butter
Let simmera bit
Taste and adjust seasonings (more masala if you like it spicier, more cream/butter for a creamier taste…)
*I think you could substitute with almond butter also, to make it creamier, but I haven’t tried.
Edited October 30, 2008:
I have managed to make this recipe with NO butter, and plain yoghurt instead of cream. Also in a hurry i skip the tomato/onion part and just use tomato paste and onion powder. It still comes out great!