I wish you could have seen me at the grocery store last weekend when I spent 20 minutes in the spice aisle looking for fenugreek leaves. (Guess what? Kroger doesn’t have them. I left it out. Deal with it.) I did find the rest of the spices I was missing like turmeric, cardamom (so $$!), ground cloves and coriander. This was an adapted butter chicken recipe that omitted some ingredients to make it quicker and easier to make. If you are interested in a very traditional butter chicken, here is one that will help you understand why I instantly googled “easy butter chicken” upon reading it.
Mise en place! (Gathering all these cheffing ingredients took 15 minutes.)
You dice your onion and soften it in the coconut oil. Then add the spices (pre-measure them all into a small bowl and mix so you can add them all at once) and the tomato paste, then the coconut milk. Very easy. Then add your chicken and let it cook for 15 minutes on low/med, stirring occasionally.
I served it with Indian “rice” which was really ground cauliflower sautéed with a bunch of spices. It was GREAT! I never thought I’d like cauliflower as a rice substitute (I mean, it’s no potato…) but it gets the right grainy texture and absorbs whatever you season it with. Cut it into florets and pulse in the food processor JUST until it is rice sized.
I sautéed it in a little coconut oil and seasoned with the spices (like 6?) until it was softened and developed a great nutty flavor, about 8 – 9 minutes. You might need to add a little more oil if it dries out.
And there is all is, delicious Indian butter chicken and rice. My house smelled magical.