Butter Chicken
This is an absolutely delicious chicken dish; I just can’t stress that enough. Truly, this is one of my favorites. You can make it with or without the whipping cream or you can use half and half instead, I have made it either ways and it’s equally delicious. This dish is also great to make ahead of time, as a matter of fact, the flavors are more intense the following day. Try serving this with Jasmine Rice if you can find it at your local grocery store. Also, I cut back on the amount of butter. Come to think of it, should we still call this Butter Chicken then?
Ingredients:
4 pieces Boneless, Skinless Chicken Breasts
5 Garlic cloves, minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon ground Coriander
1/4 teaspoon Cumin
1/4 teaspoon Cardamom
1 whole Lime, juiced
1 whole Onion, diced
2 tablespoon Butter
2 tablespoon Olive Oil
1 can (14.5 oz) Tomato Sauce
1 can (14.5 oz) Diced Tomatoes
a pinch of Crushed Red Pepper
1/2 cup Whipping Cream
1 bunch chopped Cilantro, to taste
Serve with Jasmine Rice
Cut chicken breasts into bite size pieces and place in a large zip lock bag or bowl. Add first 8 ingredients to the chicken and mix it up well. Marinate 12-24 hours in refrigerator.
Saute onion in butter and olive oil until soft. Add marinated chicken and cook 8-10 minutes over medium heat. Add tomato sauce, diced tomatoes and crushed red pepper. Simmer for 30 minutes over medium-low heat with the lid on. Add whipping cream and cilantro just before serving over Jasmine Rice.
Source: The Pioneer Woman, originally posted on Tasty Kitchen by lillieknits
My Danish Kitchen 