Sunday, September 12, 2010

Indian Butter Chicken

Oh Lord have mercy, I have made a culinary break through at my house and made Indian food that tastes exactly like my favorite Indian dish! No reservations, no passport - just an easy recipe. I owe many thanks to the Tasty Kitchen blog where I discovered this wonder of a dish. It packs a bit of underlying warmth. Not really heat but a complex blend of deliciousness. Serve over Basmati or fragrant Jasmine rice consider yourself quite the gourmet.

Butter Chicken

4 or 5 boneless chicken breasts (cut into bite sized pieces)
5 cloves garlic, minced
1 teaspoon salt
½ teaspoons black pepper
½ teaspoons cayenne pepper
¼ teaspoons ground coriander
¼ teaspoons cumin
¼ teaspoons cardamom
1 whole lime, juiced
1 whole onion, diced
¼ cup butter
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes
1 pint whipping cream (or light cream or half & half because a pint of cream is scary)
1 bunch chopped cilantro, to taste
2 cups Basmati or Jasmine rice (or more if you'd like)

*Note - I didn't have cardamom so I used 1/2 tsp. garam masala spice blend (mix of coriander, pepper, cardamom and cinnamon) and then added the cumin, cayenne, salt and lime juice.

Combine first 9 ingredients and marinate overnight. Or for 20 minutes because that's all the time I had on a busy night.

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 and cilantro just before serving over Basmati rice.