Sunday, September 5, 2010

butter chicken

My recipe for butter chicken (adopted from PioneerWoman's recipe). Basically I doubled the spices and added cornstarch to thicken. Otherwise it's the same.

Combine and marinate overnight:
4-6 chicken boneless, skinless chicken breasts (cut into bite-sized pieces)
5 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp cardamom
1 whole lime juiced

1 whole onion, diced
1/4 cup butter
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes
1 pint whipping cream (I only use half a pint, but you can use a whole)
chopped cilantro, to taste
basmati rice

Saute onion in butter until soft. Add marinated chicken and cook about 10 minutes. I drained off the liquid after this step. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Combine whipping cream with cornstarch to thicken, then add to chicken mixture. Serve over rice and top with cilantro.

1 comment:

  1. Just to let you know, we made this and it turned out yummy... thank you! :)