Friday, January 20, 2012

Butter Chicken

The Tasty Kitchen Blog had a recipe back in 2010 that is absolutely delicious! 
Dan tried it and the kids ate it is now in our repitoire of recipes.  Try it, it's delicious....
The only thing that we do differently is cutting up the skinless boneless chicken breasts into bite sized pieces prior to cooking, it is easier to serve the kidlets. 

Recipe Description

This Indian recipe was discovered at my school’s International Potluck dinner. I don’t know much about Indian cuisine, but these ingredients have a lot in common with the Mexican flavors I love. My husband thinks this is one of the best things I make.

•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 (I think we use 1/8-1/4 tsp)
•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.