Sunday, December 26, 2010

Butter Chicken

My husband and I really enjoy Indian flavors. I've just recently started making it from scratch at home and it is not really that difficult. The recipes might not be exactly authentic but they are still really good. I first saw this recipe on Pioneer Woman's website and was redirected to the tasty Kitchen for the recipe. It is really simple to make and oh so delicious. At first I was a little intimidated at how much cream is in there (you can sub it out with half and half or light cream) but I didn't want to comprimise on flavour. I've realized that, yes, I want to eat better but I also want to use whole ingredients to get the best flavour. Moderation is key. Enjoy good food just not too much and watch how often you make the rich ones.

Butter Chicken

4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
5 cloves Garlic, Minced
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper
¼ teaspoons Ground Coriander
¼ teaspoons Cumin
¼ teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
¼ cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Whipping Cream
1 bunch Chopped Cilantro, to taste
2 cups Basmati Rice (or However Much You Want)

Preparation InstructionsCombine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (You can use light cream or half-and-half also) and cilantro just before serving over Basmati rice.

If you don't want it too spicy cut back on the cayenne pepper.

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