Sunday, February 28, 2010

Butter Chicken

I am constantly reading different cooking blogs in search of new recipes to try and decided why not start my own blog describing all of my co0king adventures? I am always wanting to expand my cooking accomplishments and am looking forward to blogging about all of my successes and the occasional mishaps :) .

So here goes the first post!

Russell and I love going to our favorite Indian restaurant and trying all the new foods. On the weekends they have a buffet and we are able to try so many different and yummy things. One Indian dish I especially love is Butter chicken. I know, I know, it is one of the most popular Indian dishes but it isn't one of the most popular for nothing. I was looking for a butter chicken recipe that wouldn't be too difficult to make. I found this one:

The Pioneer Woman: Tasty Kitchen-Butter Chicken

For the past few weeks Russell has been wanting to go to our Indian restaurant but we just had not found the time to go. So I decided I would surprise him with this dish. I had Wednesday off, so I went to the commissary to get all the necessary new spices I did not have on hand. Russell had been working late the whole week so I told him he had to come home a little early on Thursday because I was making a special dinner for him.

  • 4 boneless, skinless Chicken Breasts
  • 5 cloves Garlic, minced (I used jarred minced garlic)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Cayenne Pepper
  • ¼ teaspoons Ground Coriander
  • ¼ teaspoon Cumin
  • ¼ teaspoon Cardamom (can be found at Whole Foods, The Fresh Market, or World Market)
  • 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 (do not drain)
  • 1 pint Whipping Cream (half-and-half will also due)
  • 1 bunch Chopped Cilantro, to taste
  • 2 cups Basmati Rice

Combine the first nine ingredients and marinate over night.

Saute the onion with the butter until the onion is soft. Add the the marinated chicken (and remaining marinade) and cook for about 10 minutes. Add the tomato sauce and diced tomatoes and turn heat to medium-low. Cook for about 30-minutes with the lid on. Add the cream. Just before serving add cilantro.

Serve over rice.

This turned out wonderful, we both loved it! The chicken was so tender and full of flavor. I thought I bought a pint of cream but just before adding it realized I only had half a pint, but it still turned out yummy. Halfway through the 30-minute cooking time I cut up the chicken into 1 inch cubes so it would be easier to serve over rice. I also served it with Naan from Trader Joe’s.
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