Friday, October 15, 2010

Butter Chicken

This recipe is one of the most popular on Tasty Kitchen.  The chicken marinates overnight, so be sure to plan ahead!  Also - this makes a lot.  You can feed 6-8 people, I think, with 1 recipe.

Butter Chicken

4 boneless-skinless chicken breasts (halves), cut into bite-sized pieces
5 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cardamom
1 lime, juiced
1 onion, diced
1/4 cup butter
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes, drained
1 pint whipping cream (I used about 1/3 skim milk / 2/3 cream)
1 bunch cilantro, chopped
2 cups basmati rice (cooked)

-Combine the garlic, salt, pepper, cayenne, coriander, cumin, and cardamom.  Mix together, then add the lime juice.  Pour this mixture over the chicken in a gallon bag, then refrigerate overnight.

After the chicken has marinaded:
-Saute the onion in the butter until it's soft.  Add the marinated chicken and cook about 10 minutes.  Stir in the tomato sauce and diced tomatoes.  Cook about 30 minutes over medium-low heat, covered.
-Add the whipping cream and cilantro just before serving over the rice.



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