Wednesday, July 7, 2010

Butter Chicken

I have finally found a good butter chicken recipe! I'm not sure how authentic it is, but it tastes like Indian food to me, and we really like it. It goes really well with the basmati rice recipe I have.

Butter Chicken

Adapted from Tasty Kitchen member lillieknits


4 pieces boneless skinless chicken breasts
5 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp cayenne pepper
¼ tsp ground coriander
¼tsp ground cumin
¼ tsp ground cardamom (I don't have ground cardamom, so I used one pod)
1 whole lime, juiced
1 whole onion, diced
4 Tbsp butter (I used 2 Tbsp)
1 can (14.5 oz can) tomato sauce
1 can (14.5 oz can) petite diced tomatoes
1 pint cream (I used 2 cups 1% milk mixed with 2 Tbsp cornstarch)
1 bunch chopped cilantro, to taste
Basmati Rice (I made this rice)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 3 minutes on each side. Add the tomato sauce and diced tomatoes. Bring to a boil and then cover and adjust the heat to low. Let simmer for 20 minutes. Take the breasts out and cut them into bite-size pieces. Add the cream/milk mixture and cilantro. Add chicken breasts back into the sauce. Serve with basmati rice. (If you are using the milk + cornstarch mixture, let the sauce thicken up for a few minutes before you put the chicken back in.)

**When I made this I only used two chicken breasts. I'm not sure how much of a difference the chicken will be in the above marinade. It is a small volume so you may want to double it...?

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