Tuesday, January 27, 2015

Indian Butter Chicken

Good morning!I hope that you had a fabulous weekend. I did, but it was busy and I feel like I need a "snow day" to relax. Unfortunately, or fortunately, I will not be having any snow, a little rain and grey days but not much else. How about you? Are you in the path of the the "storm of the century?" If so, do be careful and stay inside with a pile of good books, food and candles.





Although I ate out the majority of the weekend I did have a leisurely afternoon Sunday cooking with my husband.  One to the dished that we made was this easy and scrumptious Indian Butter Chicken. You can serve it with basmati rice, white or brown rice or even over cauliflower rice. 


Indian Butter Chicken
Recipe from Mel's Kitchen Cafe

Ingredients

1 medium yellow onion, peeled and diced
1 tablespoon fresh ginger, finely chopped
2 cloves of garlic, finely chopped
1japaleno pepper, seeded and finely chopped
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1/2 teaspoon coriander
1 teaspoon cardamon
1 can, 6 0z. tomato paste
2 cups chicken broth
1/2 cup fat free 1/2 & 1/2 or heavy cream or regular half and half
11/2 pounds boneless, skinless chicken breast, cut into 3/4 chunks
1/2 teaspoon black pepper
1teaspoon salt
3 tablespoon butter

Rice for serving
Chopped cilantro for garnish





Directions

In a large skilled, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno and cook for 4-5 minutes or until the onion is translucent. Make sure to stir ofter. Then add the garam masala, garlic, chili powder, cardamon, and coriander. Stirring constantly for mother minute.

Scrape the mixture into a blender or food processor and add the tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the pan and add the half and half. Stir and bring the mixture to a simmer over medium heat. Add the chicken pieces and the salt and pepper and stir. Cook for 10-15 minutes until the chicken is cooked and the sauce is slightly thickened.

Add the 3 tablespoons of butter and stir until melted. Serve the chicken over hot rice and garnish with cilantro.




In the interest of blogger honesty, I have made this several times and the first three times I forgot to add the butter, in fact I simply overlooked it in the recipe. I actually said to my husband, "I am not sure why they call this butter chicken, there is no butter in the recipe." I blame that on old age, but in fact I was in a hurry. Whatever the case, I could not tell a difference with or without the butter, so if you want to save a few calories, skip the butter.







I hope that you have a great week. Be safe!


1 comment:

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