Wednesday, August 11, 2010
My Better Butter Chicken
I recently tried a recipe from a food website that I L-O-V-E, love! Tasty Kitchen. Those of you that are familiar with the site know that there are TONS of great recipes there. Well the most recent one I tried reminded me of an Indian recipe that I have been wanting to try but never got around to it. Its called Murgh Makhani and some call it "butter chicken". When I was perusing the Tasty Kitchen's main course section I stumbled upon something called "Butter Chicken". I knew I had to try it since the recipe was very similar to mine and maybe a little easier! Plus Pioneer Woman had featured it so I KNEW it would be great. I decided to make a few adjustments of my own and I think it turned out amazing!!!
Make this as soon as possible and it will change your appreciation for Indian food.
My Better Butter Chicken
4 pieces Boneless Skinless Chicken Breasts (cut into bite size pieces)
5 Cloves Garlic
1 teaspoon Salt
1/2 teaspoon Black Pepper
*1/4 teaspoons Cayenne Pepper
1/4 teaspoons Ground Coriander
1/4 teaspoons Cumin
1/4 teaspoons Cardamom
1 Whole Lime, Juiced
1 Whole Onion, Diced
1/4 ups Butter
1 can (15 oz) Tomato Sauce
1 can (15 oz) Petite Diced Tomatoes
*1 cup Whipping Cream (light cream or half-and-half works too)
*1 cup Coconut Milk
*1/4 cup Peanut Butter (creamy or chunky depending on taste)
1 bunch Chopped Cilantro
Combine first 9 ingredients and marinate overnight, though I only had 3 hours and it was fine.
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, covered. Add the whipping cream, coconut milk and peanut butter, allow to return to a simmer. Add the cilantro just before serving and serve over Basmati Rice. Enjoy, your life will never be the same!
The original recipe called for 1/2 teaspoons Cayenne Pepper but I am serving to kids so I wanted to cut back the heat, it was still plenty hot for us will 1/4 teaspoons. I cut the whipping cream in half and replaced with coconut milk because, well, coconut cream is amazing and the things it does to a dish are indescribable. I also added peanut butter because it sounded right and the recipe seemed to be lacking something, but dropping this ingredient for allergies would be fine, it would still be a great dish.
Original recipe found here
My angels enjoying their dinner :)