Tuesday, July 27, 2010

Butter Chicken

This is one from the Tasty Kitchen section of the Pioneer Woman's cooking blog. It is an Americanized Indian recipe that is so GOOD! It's something different and has wonderful, but not overpowering, flavors and I love the addition of cilantro. It also reheated very well. This chicken recipe is one for our permanent recipe book. I'm so excited to eat the leftovers this afternoon!

Butter Chicken
*From Tasty Kitchen, courtesy of the Pioneer Woman

4 Chicken breasts, cut in bite-sized pieces
5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 whole lime, juiced
1 whole onion, diced (I substituted 2 teaspoons onion powder)
1/4 butter
1 14.5-ounce can tomato sauce (I could only find 15 ounce cans)
1 14.5-ounce can petite diced tomatoes
1 pint whipping cream (2 cups)
Bunch chopped cilantro, to taste
Basmati rice (or regular white rice)

Combine the first nine ingredients and marinate overnight. (Or for two days, like I did . . . )

If you haven't already, chop up your chicken into bite-sized pieces.

Saute the onion, or onion powder, in butter until soft, for 3 minutes or so on medium heat. Add marinated chicken and cook about 10 minutes.

Add the tomato sauce and diced tomatoes.

Stir and cover. Cook for 30 minutes over medium-low heat.

Add the whipping cream.

Stir and add cilantro. Cook for an additional 5 minutes over medium-high heat, stirring frequently, which will thicken the sauce a little bit.

Serve over rice with some extra chopped cilantro and enjoy!

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