Make your own Halal Indian Butter Chicken Dish!
This recipe is simple and is as close as I can get to emulating one of my favorite local halal restaurants here in Raleigh NC where a good friend and I have periodic sister pow-wow. During this time I get to just tell-all and not be-all. It’s not a time used to gossip or complain about people but more so just to get some pent up feelings out of the way. I truly cherish this time as all of you know, it’s rare to find a friend who won’t repeat what is said to their spouses or other friends. In thinking about this, I feel Islam is truly a great religion as it gives us tools and parameters on how we can deal with everything that happens in our daily life.
I am no Mufti, however in listening to some, I have “heard” that its okay to vent just to get it off your chest but not to prolong the complaining and turn it into a back-stabbing festival. If you want to do that, please do that on your own time which is after you pray. Ya that’s the best time “your” time to rant, rave and complain!
You don’t have to hunt around for halal food or a halal Indian restaurant instead use halal ingredients and make this warm and delicious food should be shared with very good company and great conversation. Or better yet, make this dish and walk or drive over to your friends place and enjoy together!
Check it out: Simple Halal Indian Butter Chicken Dish Recipe:
Here is what you need:
- 1/3 cup plain nonfat yogurt
- 1 tablespoon tandoori masala powder
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces – Halal Chicken please!
- 1/2 onion, chopped
- 1 (1 inch) piece fresh ginger
- 1 clove garlic
- 2 tablespoons water
- 3 tablespoons cooking oil, divided
- 2 teaspoons garam masala
- 1/4 teaspoon Indian chili powder
- 1 cup tomato sauce
- 1 cup half and half
- 2 tablespoons butter
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon salt
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Wishing your tummy happy tidings on enjoying your halal indian butter chicken dish!