Sunday, January 16, 2011

Butter Chicken

Instead of Indian Butter Chicken, my new recipe this week ended up being a mix of lots of tea with honey and lemons, cold medicine, and loads of chicken pho. Being sick is NO fun...

So, I'll be trying 2 new recipes this week. Tomorrow, I'll make the Butter Chicken recipe below (to make up for last week):
  • 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 Instructions

Combine 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 (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

I'm also hoping to work on something crafty for Penny this week... Hooray for not being sick!

Update: this was yummy yummy!

1 comment:

Rebekah said...

HOLY COW this looks good!! Bookmarking it and putting it at the very top of my "to try soon" list. Yum.