Let's Eat! Buttered Chicken Edition

Welcome to a special food edition of the blog. This evening we were transported back to the Food and Wine festival. My husband made buttered chicken. This dish was featured in the Africa Marketplace during the 2016 Epcot International Food and Wine Festival.

Buttered Chicken from the Food and Wine Festival, shown with naan bread and Jam Jar Sweet Shiraz

When I first read "buttered chicken", this wasn't what I pictured. I hadn't envisioned this chili-like dish. Quite flavorful, with a little bit of zing to it (or for me more zing, but I don't take spicy well). 

This dish is also served regularly at Sanaa, a restaurant at Disney's Animal Kingdom Lodge.  

Here's what you'll need to make your very own Butter Chicken. This recipe serves 6. 

2 pounds boneless, skinless chicken thighs

1/2 cup plus 2 tablespoons unsalted butter, divided

1/2 yellow onion, diced

2 cloves garlic, diced

1 cup water

3 teaspoons garam masala

1 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

3 tablespoons tomato paste

2/3 cup tikka masala*

3 tablespoons red chili paste

1 tomato, diced

1 tablespoon canola oil

Coarse salt and freshly ground black pepper, to taste

1 tablespoon finely chopped cilantro

3/4 cup heavy cream

1 tablespoon fresh lemon juice

3-4 cups cooked basmati rice, for serving

* we weren't able to find tikka masala, so my husband made his own, using the spices that are generally included in tikka masala

Remove fat from chicken and cut into bite-sized pieces. Refrigerate until ready to use. 

Melt 2 tablespoons butter in a 4-quart saucepan over medium-high heat. Add onion and cook until translucent. Reduce heat to medium and add garlic, stirring frequently, 2-3 minutes, or until garlic is soft. Stir in water. Add garam masala, paprika, coriander, cumin, chili powder, and cayenne; cook 5 minutes, stirring occasionally. Add tomato paste, tikka masala, red chili paste, and tomato. Reduce heat to low and simmer for 30 minutes. 

Heat canola oil in large skillet over medium-high heat. Add chicken and sear it on all sides; continue to cook until meat is cooked through. Remove from heat, drain juices, and season with salt and pepper. 

Add chicken to sauce over medium heat. Stir in cilantro and cream, then remaining butter, cut in cubes. Stir in lemon juice. 

Serve with warm basmati rice. 

Tonight's final product

One bite and I was transported right back to that picnic table along the World Showcase Promenade. It was divine. 

I hope you enjoy!

Recipe found in the book Kitchen Magic with Mickey, page 79.