Butter Chicken

Butter Chicken

Tonight I made a new recipe: Butter Chicken. It sounded ok, so I thought I’d give it a try. I had no idea that it would be so delicious! The marinated chicken had such good flavor and combined with the rest of the flavors it was amazing. ¬†I made Basmati rice and poured in on top of the rice. The recipe made way more than the two of us needed, but it was so good I totally didn’t mind the leftovers.

This picture doesn’t do this dish justice. I was so into it that I forgot to take a picture before I started and ate all the chicken. ūüėõ

Here’s the recipe I used:

  • 4 boneless, skinless chicken breast halves, cut into bite size pieces
  • 4¬†cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 ¬†teaspoon black pepper
  • 1/2¬†teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/4¬†teaspoon cardamom
  • 1 whole lime, juiced ( I just used concentrated lime juice)
  • 1 medium onion, diced
  • 1/4 cup butter
  • 1 can (14.5 oz.) tomato sauce
  • 1 can (14.5¬†oz.)¬†diced tomatoes
  • 1 pint heavy cream
Combine the garlic, salt, pepper, spices and lime juice.  Pour over chicken in a shallow container or Ziploc bag and marinate for at least two hours.  Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the cream and cilantro and simmer for an additional 5 minutes, until sauce is thickened slightly.  Serve over rice.

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