Tuesday, January 6, 2015

Butter Chicken

We love Indian food, but take-out for a family of six gets expensive! Even if my husband and I feed the kids something else and just get it for us as a late dinner -- as we sometimes do as a "treat" -- it's still quite a bit for two people. One of my favorite dishes is butter chicken and I'm so happy to have found (and modified a bit) a good recipe for it! My toddler had three helpings the first time I made it! Serve it over basmati rice and with some naan -- there's plenty of juice to soak up!

4 boneless, skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced
1 tsp fresh minced ginger
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (can half this to cut spice)
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cardamom
1/8 tsp ground cloves
1 whole lime, juiced (or 3 tbsp lime juice)
1/2 cup butter (1 stick)
1 onion, diced
14.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 pint whipping cream
1 bunch cilantro (optional)

Combine the chicken, garlic, ginger, salt, black pepper, cayenne pepper, coriander, cumin, paprika, cardamom, cloves, and lime juice. Marinate overnight.

Saute the onion in the butter until soft. Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. Add the tomato sauce and diced tomatoes; cook for 30 minutes over med-low heat with the lid on, stirring occasionally. Add the whipping cream and cilantro just before serving.

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