Mike and I love Indian food. This recipe was my first attempt at an Indian-inspired dish at home. I adapted the recipe from the Pioneer woman. This definitely hits the spot if you're craving Indian and warms the soul! The sauce is perfect, creamy, a bit spicy, and with a delicious flavor! It would be perfect with naan, but I am still too intimidated to try making the at home.
What it takes to make it!
- 2-4 pieces Boneless Skinless Chicken Breasts (I typically just use 2)
- 5 cloves Garlic, Minced
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Cayenne Pepper
- ¼ teaspoons Ground Coriander
- ¼ teaspoons Cumin
- 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 C or less Whipping Cream or half and half
- 1 bunch Chopped Cilantro, to taste
How to make it:
- Saute the onion in the butter until soft. Add marinated chicken with lime juice and spices and cook about 10 minutes. I don't measure the spices, I do about a small palmful of each and it turns out a bit spicy. If you don't like spicy, do equal parts of all spices and about half that amount of the cayenne.
- Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on.
- Add the whipping cream or half and half. Whipping cream is better and it really doesn't take much to give it that wonderfully creamy texture.
- Serve it up and sprinkle with cilantro. I had no cilantro on hand =(
Saute onion and garlic in butter.
Cover and cook on low for 30 minutes.
Last, add your cream or half and half and stir!
Oh, the swirly goodness!