Monday, May 20, 2013

Indian Butter Chicken

This is another Indian food recipe that I found on Pinterest. While it was tasty, it wasn't my favorite (although Nick still enjoyed it quite a bit). I think out of all the Indian food I have made lately, my fave is still Chicken 65 or Chicken Tikka Masala. Either way, this one is still worth while.
1 medium yellow onion, peeled and diced
1 tsp ginger powder
2 cloves garlic, finely minced
1 jalapeƱo, seeded, and finely chopped
1 Tbsp olive or canola oil
2 tsp garam masala
1 tsp chili powder
1 tsp cardamom
1/2 tsp coriander
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup fat free half-and-half
1 1/2 lbs (about 2-3) boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 tsp black pepper
1 tsp salt
3 tablespoons butter
Hot cooked rice for serving
Chopped fresh cilantro for extra garnish

1. In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
2. Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth.
3. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
 4. Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired. Enjoy!

Recipe adapted from Mel's Kitchen Cafe

No comments:

Post a Comment