Saturday, February 19, 2011

Butter Chicken

I made this dish tonight and I was so excited about it that I had to share it with you as soon as I could! This recipe is one of the most popular dishes on Tasty Kitchen and I know why....it is delicious!

I will be making this over, and over, and over, and over again!

The sauce is so creamy and has the richest flavors, I was even digging around my pantry for some bread so that I could sop it up when the chicken was gone!

I wish I had more Butter Chicken.... (sigh)

Some of you might be thinking (just like Dusty was), "Butter Chicken? So is it just Butter + Chicken? I don't get it."

But it's not!
It's actually an Indian recipe for chicken with a beautiful tomato cream sauce.
Can you tell I loved this dish? I just called a sauce "beautiful!"
All I know is that you have to make this!

Here is what you are going to need for 2 people:
-2 Chicken Breast, cut into bite-size pieces
-3 cloves of minced Garlic
-1/2 tsp Salt
-1/4 tsp Pepper
-1/4 tsp Cayenne Pepper
-1/8 tsp Ground Coriander
-1/8 tsp Ground Cumin
-1/8 tsp Ground Cardamom
-Juice of 1/2 a Lime
-2 tbsp Butter
-1/2 Onion-chopped
-1 cup Tomato Sauce
-1 cup Petite Diced Tomatoes
-1 cup Heavy Cream
-Cilantro (Fresh or Dried) to taste
-Cooked Rice

You want to start this chicken marinade the night before or the morning of, so that the chicken can really soak up the fragrant marinade.
First start by cutting up the 2 chicken breasts into bite-sized pieces.

Throw the chicken in a bag and add 1/2 tsp Salt...

1/4 tsp Black Pepper...

1/4 tsp Cayenne Pepper and 1/8 tsp Cumin, Cardamom and Coriander...

Plus the juice of 1/2 of a Lime...

And 3 cloves of Minced Garlic!
Place the bag of chicken in the fridge and let it marinade overnight or for a long time.
I let mine sit for 9 hours.

When you are ready to make dinner, heat your large pan over medium heat and melt the 2 tbsp of Butter and add the chopped Onions.
Cook them for 3-5 minutes until the onions are softened.

Then throw the chicken into the pan and cook it for 10 minutes.

After 10 minutes, add the Tomato Sauce and Petite Diced Tomatoes.

Stir the tomatoes to combine with the chicken and cover with the lid.
Let the dish simmer for 30 minutes at Medium-Low Heat.
At this time you should start cooking your rice according to package.

After 30 minutes of simmering, add 1 cup of Heavy Cream...

And some Cilantro to taste.

Now here comes the best part...
You get to eat your Butter Chicken!
DIG IN!!!!
Oh man, you are going to love this dish.
It's going to change the way you think about chicken forever!


11 comments:

  1. I LOVE your measuring spoons!!!! Where did you find those?????

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  2. I'm not sure. My boyfriends mom gave them to me for Valentine's Day! I'll have to find out for you!

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  3. Oh my! I cannot even begin to tell you how much I love butter chicken. The Indian place near us does a traditional northern Indian version and HOLY MAMA!! I have never had anything so delicious, they even use the proper tandoori chicken. It's just about the only butter chicken I can eat now, everything else pales in comparison. I'm slowly working on my own version of it.

    P.S: Your new measuring spoons are adorable.

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  4. Butter chicken is my absolute favorite Indian dish. I love mopping it up with some garlic naan. *drool*
    I need to invest in some Indian spices because I definitely see this dish in my future.

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  5. cute measuring spoons. i've made this a few times too. it is really good

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  6. That does look really good. I must try this recipe.

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  7. This has been on my list for awhile, now. After seeing your pictures, I really have to try it, soon.

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  8. Haley this looks incredible! I am so making this soon!

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  9. This looks so delicious Haley! Can't wait to try this! We love Indian food in our house. Love all your step by step pictures too! I need to be better at that.

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  10. I love this recipe!! I am going to have to try it soon! I love a good Naan bread with my Indian food to mop up the sauce!

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  11. This looks absolutely delicious! Can't wait to try it. Great tutorial.

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