When I went to the PNE over the summer and heard about butter chicken pierogies, I knew I had to try making them myself and I am so glad I did! I am totally loving the foodie idea of classic dishes served with pierogi dumplings.
Please Note: There is some marinading involved so prep the chicken early in the day!
I got a whole large bunch of chicken tenders from the store but you could use sliced chicken breasts, no problem.
I put them in a large plastic ziplock bag and added 1/4 cup of mild curry paste. I massaged it into the chicken tenders and put them in the fridge to marinade for five hours, at least.
When you are ready to start cooking get out: 1 1/2 tbsp grated ginger, 1 tbsp minced garlic, 2 chopped shallots (or 1 small onion), 1 1/2 tsp chili powder, 3/4 tsp turmeric, 3/4 tsp ground coriander, 1/2 tsp ground cinnamon and 1/2 tsp ground cumin.
You will also need 2 tbsp butter, 1 28 oz can of drained diced tomatoes, 1 1/2 cup chicken broth, 1 tbsp brown sugar, 1/4 tsp salt, 1/4 tsp freshly ground pepper, 1/3 cup sour cream and some chopped parsley (or cilantro if you prefer).
Instructions For The Sauce
In a large pan on medium low heat melt the butter and then gently slow sauté the shallots and garlic for five minutes.
Add ginger and the spices and cook for a minute.
Add drained tomatoes, broth, brown sugar, salt and pepper. It was quite thin so I let it simmer uncovered for around 20-30 minutes.
Once the sauce has reduced and is ready to puree transfer to a glass blender.
Carefully puree the sauce with the middle part of the lid removed and a kitchen towel on top. Return sauce back to pan.
Once chicken is cooked add sour cream and parsley.
Instructions For The Chicken
Remove excess curry paste from chicken tenders and put on a baking sheet lined with foil and then parchment paper on top. Bake in a preheated 425F oven for 15 minutes.
You can chop up the tenders and then put them into the pan and cover with sauce. I just nestled them in there.
The first night I just served over rice to see if the recipe was good enough for the pierogi version. Damn, was it ever good! Pierogi-worthy.
Then I boiled some frozen pierogies for 10 minutes and served with the butter chicken and a nice dollop of sour cream on top.
Oh… my… GOD!!! Delicious! Heaven on a fork! It was so good that as I was taking a photo of it with my cell phone it dove into the dish face-first! BTW, the cell-phone-in-rice-trick works, thank god.
Honestly, that luscious butter chicken with those tender pieorgies just made me weak in the knees. Such earthy spicy warmth with those doughy dumplings… Heaven.
Make this! You will not be disappointed.
Elsie Hickey-Wilson says
Ooooo! Just printed it out! My daughter, Kathy loves Butter Chicken from the local Indian restaurant! I will make it for her and probably serve it over basmati rice! Can’t wait to try it!
Suzie the Foodie says
Thanks for pinning it Elsie! And this is a lovely butter chicken sauce that works great on rice too. I hope your daughter likes it!