Butter Chicken & Lentils

Name: Butter Chicken & Lentils
Cuisine: Indian
Ingredients: 1½ tsp (7.5 mL) paprika; 1½ tsp (7.5 mL) curry powder or curry paste; 1½ tsp (7.5 mL) curry powder or curry paste; 4 to 5 green cardamom pods, seeds removed and crushed and husks discarded, or a pinch or two of ground cardamom; 4 to 5 green cardamom pods, seeds removed and crushed and husks discarded, or a pinch or two of ground cardamom; 3 to 4 garlic cloves, minced; 2 large onions, diced; 28 oz (796 mL) can tomatoes; 1½ Tbsp (22 mL) grated fresh ginger; ½ tsp (2.5 mL) ground cumin; ½ tsp (2.5 mL) salt; Pinch or two of cayenne pepper; ½ tsp (2.5 mL) ground ginger; 1½ lb (680 g) bone-in skinless chicken thighs; 3 Tbsp (45 mL) canola oil; 2 Tbsp (30 mL) butter; ¾ cup (185 mL) dry green lentils; ¾ cup (185 mL) yogurt (not fat-free); 1½ tsp (7.5 mL) garam masala, divided; ¼ cup (60 mL) whipping cream; Salt and pepper to taste; Salt and pepper to taste; Chopped fresh cilantro for garnish (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

A takeout favourite, butter chicken can contain stupefying amounts of fat. Our version is much easier on the arteries, and your wallet too! As with most stews, if you can make this a day or two before eating it, the flavours improve with time. You’ll likely need to buy your chicken thighs with skin, and discard it or feed it to the dog.

Ingredients

Marinade and Chicken

1½ tsp (7.5 mL) paprika
½ tsp (2.5

Asia
India
Main course
Stew
Gluten-free

Method

In a bowl big enough to hold the chicken thighs, combine the marinade ingredients. Add the skinless chicken pieces and coat them well with the spices. Chill while the lentils are cooking, or overnight.

Cook the lentils in 2 cups of water, covered, until soft but not mushy, about 30 to 40 minutes. Drain and set aside.

In a large saucepan, melt 1 Tbsp of the butter over low-modera