chicken tikka masala

Butter Chicken

by Anne Maxfield on August 5, 2019

Accidental Locavore Butter Chicken PlatedSince I posted this Butter Chicken, it’s become a favorite.

We love Chicken Tikka Masala and lately I’ve come across a couple of recipes for Butter Chicken, a close relative (or the same dish depending on who to believe).

I think the big difference is that Tikka Massala is marinated in yogurt, while Butter Chicken can be made on the fly.

The two recipes I was looking at were from both ends of the time spectrum—one was ready in about 30 minutes, the other was in a slow cooker and took 5-6 hours. I opted for speed.

Butter Chicken

  • 6 tablespoons butter, divided
  • 2 pounds chicken breasts cut into 1” chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoons garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 14 ounce can tomato sauce
  • 2 cups heavy cream
  • Salt and pepper
  • Lime and cilantro for garnish

Accidental Locavore Butter Chicken CookingIn a large skillet, over medium-high heat, add two tablespoons of butter. Working in batches, add the chicken and brown on all sides. It doesn’t have to be cooked all the way through. Set the browned chicken aside as it’s done.

Reduce the heat to medium and add another 2 tablespoons of butter. Add the onion and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about 45 seconds.

Add the tomato sauce and bring to a simmer. Cook for 5 minutes and add the cream.

Bring back to a simmer and add the chicken. Cook for 10-15 minutes on a low simmer.

Stir in the remaining 2 tablespoons of butter, taste and add salt and pepper as needed.

Garnish with lime and cilantro, serve and enjoy!

My verdict: Easy and delicious! Frank liked this so much, he requested that I make it again the other night.

Both times I’ve used boneless skinless chicken thighs since I’m not a white meat fan and served it over basmati rice. If you soak the rice before you start prepping everything, and start cooking it after the chicken has browned, your timing should be perfect.

We’ll have to start stocking cans of tomato sauce and pints of cream and soon I’ll have to figure out what a good veg would be to serve with it. Any ideas?



An Evening at Baluchi’s FRESH

by Anne Maxfield on October 6, 2014

Accidental Locavore Chicken and Tofu TikkaDid you know that the staple of India restaurants – chicken tikka masala – isn’t even Indian? This was one of the many interesting things the Accidental Locavore learned over a fun tasting dinner at Baluchi’s FRESH, a new fast-casual Indian restaurant.

Accidental Locavore Baluchi's Fresh InteriorAccording to Rohan, Baluchi’s president, it’s a British interpretation of butter chicken and is actually the national dish of Britain (wouldn’t have been my first guess – you?). That doesn’t stop them from having two fine versions, one of which is actually tofu tikka masala. Since the curries come two to a plate with basmati rice and naan, you can try both versions, or switch it up with classics like lamb rogan josh or saag paneer.

Accidental Locavore Subz MiloniBesides sourcing as much as they can locally, Baluchi’s is offering specials a bit more off the beaten path. When we were there, there was a terrific dish, subz muloni, made from a variety of peppers in a peanut sauce – a bit spicy and quickly devoured!

Accidental Locavore Lamb RoomaliIn addition to the curries, there is a selection of roomali rolls, an Indian version of a wrap, but using a much thinner “handkerchief” bread which is enough to hold in a variety of fillings (we had a nicely spicy lamb one) without being overly bready (my issue with wraps – nothing but bread at the ends). A mango lassi was great for cooling off the heat from the lamb.

Accidental Locavore Bhel PuriMy favorite dishes were what they call “Extras.” In my opinion, these should be renamed “Essentials,” as you’d be crazy to walk out of there without trying the best dish we had, the bhel puri. It’s a cold dish of crisped rice, tomatoes, onions, cilantro, mint chutney (made fresh daily), tamarind and the spice mix known as chaat masala – fabulous! The other surprise was the aloo paapri. Also cold, it had a base of potatoes and chickpeas covered with yogurt, tamarind sauce and cilantro chutney. You can’t go wrong with either one of them and at $4.95 each, a steal in midtown Manhattan!

Accidental Locavore Aloo PaapriBaluchi’s FRESH is open for lunch and dinner. Seating is at rough-hewn picnic tables in a spotless dining area, or you can take a picnic to nearby Bryant Park. Prices are extremely reasonable, the most expensive item being the curry combo at $9.95 and delivery is available. Rohan wants you to try some of the lesser-known dishes as well as the seasonal items they’ll be cooking up (pumpkin is rumored to be making an appearance shortly), so the staff is happy to give you tastes. Go for the real Indian food, you’ll be glad you did; I know I was!