Apparently, butter chicken was actually invented in England. So butter chicken is really Canada's equivalent of Chinese sweet and sour chicken balls.
I think England got the tastier fusion/import. But really, you'd think that England would've perfected the deep-frying part. Does a deep fried curry exist?
- 1/4 cup oil
- 6 boneless, skinless chicken breasts, cut into large chunks
- 1/4 cup butter
- 2 tsp garam masala
- 2 tsp sweet paprika
- 2 tsp ground coriander
- 1 tsp chili powder (more or less to taste)
- 1 cinnamon stick
- 3 cardamom pods, lightly bruised
- 1 tbsp minced ginger
- 1 can crushed tomatoes
- 1 tbsp sugar
- 1 cup cream
- 1 tbsp lemon juice
- Heat oil at medium, brown chicken in batches and set aside.
- Reduce heat and add butter.
- Add the garam masala, paprika, coriander, chili powder, cinnamon cardamom and ginger. Stir for 30-60 seconds until fragrant.
- Add back chicken and stir to coat in spice mixture.
- Add crushed tomatoes and sugar. Simmer for 20 minutes, stirring occasionally.
- Add the cream and lemon juice and simmer for 5 minutes.