Sunday, April 22, 2012

Butter Chicken

I love this recipe for Butter Chicken.  It is sincerely heavenly!

2 lbs. boneless, skinless chicken breasts, cut into bit sized pieces
5 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. groud coriander
1/4 tsp. cumin
1/4 tsp. cardamom
1 whole lime, juiced

Combine above ingredients in a bag or lidded bowl and marinate overnight in the fridge.

1 whole onion
1/4 cup butter
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) petite diced tomato
1 pint whipping cream
1 bunch cilantro, chopped (to taste)
2 cups cooked basmati rice

Saute the onion in butter until soft.  Add the marinated chicken and cook over medium heat for about 10 minutes or until the chicken is mostly cooked.  Add the tomato sauce and diced tomato and simmer over medium low heat for half an hour with a lid on.  Stir occasionally.  Thicken with cornstarch.  Add the whipping cream.  Serve over the rice with the fresh chopped cilantro to taste.