Sunday, November 2, 2008

Butter Chicken (Indian Chicken in Tomato Cream Sauce)

Butter Chicken was recommended to me by my friend Nisha. I have to admit I was a little worried about the cinnamon but the spice blend was perfect! Plus, this recipe was a good excuse to buy our favorite Naan from Trader Joes. Yum... We will definitely be making this again!

Spice Blend:

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

Sauce:

3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 garlic cloves, minced
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita or Naan bread, warmed according to package directions, for serving

Directions

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir well. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

2 comments:

thecrowls said...

so tasty! One of my favorite recipes!

Angela said...

Fantastic! A bit too spicy for our kids, but maybe they are just wimps. Ryan and I loved it, especially with the naan to soak it up. I used chicken tenders cut into large chunks, pan-fried until cooked through, then added to the sauce. Yummy!

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