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Wednesday, September 1, 2010

Butter Chicken

Who could resist making something with a name like butter chicken? Unlike it's name implies, the recipe doesn't use a lot of butter. It's actually an Indian Food also known as Chicken Makhani or Murg Makhani. Chicken marinated over night with garlic and spices, then cooked in a spicy tomato sauce and finished off with cream. I cut the cayenne back a tad to tone it down for the kids and it was perfect. It came together really quickly and was a fabulous, flavorful meal that will be appearing often in our house!

Picture from Tasty Kitchen

Butter Chicken

Tasty Kitchen

*The chicken needs to marinate overnight so plan accordingly*

4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces or left whole if you prefer)
5 cloves Garlic, Minced
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper (I used 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. I used Jasmine and it was great)

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.

Posted by: Sallie
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