I had this ah-ha moment sampling out product at Harvest Market in Springfield. It was 6 am on Saturday when I started my three-hour drive from Chicago after flying in from Uzbekistan literally two days earlier. I was beyond jet lagged, exhausted, and a little nervous. I needed to set up my sampling table and cook. I can't sample out like other companies by simply opening up bags of snacks or jars of salsa. Our stuff needs to be cooked and plated. I decided to make a butter chicken, but instead of heating up the spices and the sauce in a tarka like I was doing before, I instead just cooked the chicken in ghee first and then added the sauce, ground spices, and cream. In the past, I was using whole cardamom and cloves - but powdered is just as good and creates a sauciness to the dish that is addictive. It worked so incredibly well that it's now going to be my go-to demo. The beauty is in the fact that our sauces are such high quality and give you this incredibly clean base from which to build. Yes, you can use them as is, but add my layers of spices below and suddenly you'll have a dish that rivals any restaurant version. That's what I'm going for, folks. We want you to get to restaurant-quality at home and now you can with just a few ingredients. They say necessity is the mother of invention and every day I'm reminded how true this statement is. Grab a jar of our Tikka Masala, Garam Masala, and Cumin Seeds.
Stovetop: 15-Minute Butter Chicken with Our Tikka Masala
1 tablespoon ghee
2 pounds boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon flour (all-purpose or gluten free)
2 teaspoons Indian As Apple Pie garam masala
2 teaspoons ground Indian As Apple Pie cumin seeds
1 teaspoon Indian As Apple Pie red chile powder
2 teaspoons paprika (unsmoked)
2 teaspoons light brown sugar
2 teaspoons salt
1/2 cup Indian As Apple Pie tikka masala
1/4 cup water
2 tablespoons half-and-half or heavy cream (dairy or alternative)
1. Heat a heavy, medium-sized pan on the stovetop over medium-high heat. Once warm, add the ghee and cook until melted.
2. Add the chicken. Cook for about 6 minutes, stirring.
3. Add the flour, garam masala, cumin, red chile, paprika, brown sugar, and salt. Stir and cook for another 2-4 minutes.
4. Add the tikka masala. Stir and cook for 1 minute. Add the water and stir (scraping the bottom of the pan) - cook for another 2 minutes until the chicken is cooked through. This will help deglaze the pan and create the sauce or curry. If you want it to be more saucy, then simply add a little more tikka masala and/or water. If you are using a thermometer, the chicken is cooked through when it registers an internal temperate of 165 degrees Fahrenheit. Typically 2 pounds of boneless chicken breast takes about 10 - 12 minutes in total to cook.
5. Turn the heat off and add the cream. Stir and serve with rice or with Indian bread like roti or naan. All of the spices are edible.
Note: For additional flavor add 1/2 teaspoon each of cardamom and clove powders in step 3. It's not necessary, but does add an elevated touch.
[[ recipeID=recipe-8lyrx9v16, title=Stovetop: 15-Minute Butter Chicken with Our Tikka Masala ]]
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