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Butter Chicken

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

Directions:

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

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