Butter Chicken

Indian cuisine has to be one of my favorites, maybe after Japanese. This take on butter chicken is great because it uses a canned sauce, saving a bunch of time, and it's all made in one pot. Curry is also great because it can take all sorts of random veggies that you have in your fridge. Potatoes, carrots, onion, peppers, tomatoes all can be added to a curry, and when covered in the delicious sauce, the dish becomes cohesive. I've made this butter chicken before, but I made it a but more fancy this time, and the whole family loved it.

Ingredients:

1 medium onion cut into slices

2 cubed roma tomatoes

2 green onions

5 ish chicken breasts cut into strips

14 oz jar of your favorite butter chicken sauce

Neutral oil to fry your veggies in

1 tbsp garam masala 

Salt and pepper

Optional: Some rice as a side

Separate the green and white parts of your green onion, and slice the white parts thinly. Use the green part chopped up as a garnish later. Slice up your onion and dice your roma tomatoes. Start by frying your onions (the green onion and the regular onion) in your neutral oil. You will want the onions to caramelize eventually. A trick I've learned to speed up this process is adding a hint of baking soda (like a really really small pinch). This works because caramelizing onions involved breaking down the cell walls of the onion cells, and baking soda speeds up this process.

Once your onions are starting to turn golden, add your tomatoes. You will your tomato chunks to disintegrate and kind of make an oniony-tomatoey mush in your pan. ignore how some onion bits are burnt, I got distracted cutting my chicken while frying lol. 

Once your onions are golden brown and yummy, add your chicken, garam masala, salt, and pepper. Cook this until the chicken is fully done. The sauce in the picture is the one I used. I've used it before, and I like it a lot. 

Once the chicken is cooked, dump the sauce in and simmer the chicken in it for about 10 minutes. While you do this, you can prepare some microwave rice (I didn't feel like getting out the rice cooker lol).

To serve, I used bowls, packed rice in the bottom, and spooned my butter chicken on top. I added a drizzle of heavy cream and the chopped green parts of the green onions for earlier. This is a super simple way to fix a butter chicken craving in the middle of a week :).