- Prep Time 0:50
- Cook Time 0:45
- 30 Comments
My little apartment kitchen is crammed with cooking appliances, tools and toys. My roommates are extremely generous in allowing me to take up nearly all available shelving with my gadgets, and I feel OK about this only because I use every single one of these items on the regular (and try my damndest to feed my roommates whenever possible—living with a food writer should have some benefits!). With this in mind, I knew I had to come up with something to use my new, beautiful-but-enormous tagine for, beyond tagine-making. Butter Chicken, one of my favorite dishes to order at Pakistani and Indian restaurants, with its need to slowly simmer in a rich, buttery, tomato-y sauce, seemed a natural fit. The sauce for this dish is literally silky, with a luxurious mouthfeel that will leave you unable to stop eating it.
My method proved genius, the tagine’s conical top working overtime to keep the pot’s condensation circulating, yielding a deep, rich flavor. Of course, you can also cook this using a dutch oven or a deep, heavy-bottomed frying pan with a fitted lid.
Note: A nice touch is to throw a head or two of fresh chopped broccoli into the pan and cover, just before the chicken finishes cooking.
- 2 pounds boneless, skinless chicken thighs, chopped into 1-inch cubes $3
- 4 garlic cloves, minced Pantry
- 1 tsp curry powder $1.50 for 1 oz.
- 1 tsp ground coriander $1.50 for 1 oz.
- 2 tsp ground cumin $1.50 for 1 oz
- 1 tsp chili powder $1.50 for 1 oz.
- 2 tsp ground cinnamon $1.50 for 1 oz.
- 8 oz Greek-style (thick) yogurt $1.50
- 5 tbsp butter $1 for a stick
- 1 6-oz can tomato paste $1
- 1 15-oz. can chopped tomatoes $1.50
- 1 tbsp honey Pantry
- 4 cardamom pods (crush pods slightly to release seeds and more flavor) $1
- 1 cup heavy cream $1.50 for a half-pint
- 1 tsp salt Pantry
- pepper to taste Pantry
- 1 handful fresh cilantro, chopped $1 for a bunch
Total Cost of Ingredients $19
Combine chicken, garlic, spices (other than cardamom) and yogurt and mix well. Refrigerate in a covered container for at least 30 minutes (or as long as overnight).
In a tagine or other heavy-bottomed pan over medium heat,, melt butter. Add the tomato paste, chopped tomatoes, honey and cardamom. Stir well. Bring to a light boil and reduce to medium-low to simmer, stirring occasionally, until sauce is thick (15-20 minutes)
Add chicken and cream and stir well Continue to simmer for another 18-20 minutes, until chicken is fully cooked and very tender and sauce is creamy and thick.
Serve hot, garnished with cilantro.