Thursday, February 18, 2010

Butter Chicken

Garlic and onion and cream, oh my!
Butter Chicken
From Pioneer Woman's Tasty Kitchen 

1 Chicken (butchered for leg and thigh pieces with skin removed)
5 cloves Garlic, Minced
1 teaspoon Salt
1/2 t. Black Pepper
1/2 t. Cayenne Pepper
1/4 t. Ground Coriander
1/4 t. Cumin
1/4 t. Cardamom
2 whole Limes, Juiced
1 whole Onion, Diced
1/4 C. Butter
1 can (14.5 Oz.) Tomato Sauce
1 can (14.5 Oz.) Petite Diced Tomatoes
1 pint Whipping Cream
1 bunch Chopped Cilantro, to taste
Tabasco Sauce, to taste
2 C. Basmati Rice

Combine first 9 ingredients and marinate for at least an hour.

Saute the onion in the butter until soft.  Add the 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 whipping cream, cilantro, and Tabasco Sauce just before serving over Basmati rice.

1 comment:

  1. As one of the lucky few guinea pigs for this dish, I can say with all honesty that even after inhaling two hearty portions, I had to stop myself from going back to the kitchen, taking my spoon and just eating out the pot. So creamy. So good.