Friday, November 18, 2011

Molly makes...Butter Chicken

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 
  • Rice
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.

Next, add the chicken, lime and spices. Cook for 10 minutes. Then add your cans!
Cover and cook on low for 30 minutes.
Last, add your cream or half and half and stir!

Oh, the swirly goodness!

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