… or the title of this post should be… “this may not be the most photogenic recipe i’ve ever made but it sure as hell is one of the most delicious dinners ever.”
the picture doesn’t do this dinner any justice whatsoever. butter chicken is an indian dish that i’ve seen quite a few recipes for and decided to finally try it. really… if i’m going to be 100% honest, i was more intrigued to look at the recipe to find out if there really was any butter in it at all. the dish has a fair amout of tomato in it so here’s the reddish dish that’s being called butter chicken. i mean in my world, butter chicken is not red. in fact, butter chicken wouldn’t have much color at all.
ok back to the butter chicken deliciousness…. i’m pretty sure this probably isn’t an “authentic” recipe but it’s damn good and i liked it so i’m keeping it. the recipe calls for a lot of spices for the marinade so it may scare you off but don’t be a wimp. get yourself down to your local whole foods or spice store and just get a little bit of each spice that you don’t stock in your pantry full time. (what’s that? you don’t have a WF or spice store? man that sucks for you but i’m sure mccormick will probably carry these in small jars since a lot of them aren’t super common in most american dishes.) or you can be really adventurous and buy the spices whole, toast them and grind them yourself. i’m sure that’s more authentic but a) i don’t have a coffee grinder much less a separate one for spices and b) i’m relatively lazy and buying them already ground works for me.
- 1 lb boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- 1/4 tsp cumin
- 1/4 tsp cardamom
- juice of 1 lime
- 1 onion, diced
- 1/4 c (1/2 stick) butter
- 1 (14.5 oz.) can tomato sauce
- 1 (14.5 oz.) can diced tomatoes
- 1 pint heavy cream
- 1/4 cup chopped cilantro – you can leave this out if you’re one of those really weird people that doesn’t like cilantro…. again, weirdo.
- combine the garlic, spices (this includes salt and pepper!) and lime juice in a shallow container or large ziploc. (want my opinion? no? too bad… use the ziploc. you can just throw it away when you’re done instead of having to wash it.) marinate the chicken for at least 2 hours or up to overnight. i suggest keeping the chicken breasts whole if you plan to marinate overnight or if you’re going to marinate for just 2 hours, cut the chicken into bite size pieces.
- saute the onion in the butter until soft. while your onions are sauteing, remove your chicken from the marinade and cut into bite size pieces if you haven’t already. add marinated chicken and cook about 10 mins. add the tomato sauce, diced tomatoes and any remaining marinade; cook for 30 mins over medium-low heat with the lid on.
- add the cream and cilantro and simmer for an additional 5 mins, until sauce is thickened slightly. serve over rice or quinoa.
a couple more things… so i think next time i make this i’m only going to use tomato sauce (1 regular size can and 1 small can or maybe even 2 cans). this made a fair amount of sauce and since i’m not a fan of tomato chunks, i figure why not just leave the diced tomatoes out all together? also, this is the perfect dish to serve over quinoa if you haven’t discovered it yet. (i’m about to get all healthy on you which we know isn’t typical but just hear me out…) this was the first time i tried quinoa since reading in every magazine to use it to replace rice in dishes since there is more nutritional value. i figured i’d try it and if it was awful oh well. it was actually pretty good and i plan to use it more often. now i’m not saying i’m giving rice up because let’s face it… there are some dishes that just scream for rice. but i’ll use quinoa more often…
forgive butter chicken’s nonphotogenic self and just try the recipe. i promise you’ll be impressed that something not that appetizing looking is actually really yummy.
recipe from: let’s dish