Chicken!

The maritimer’s flight finally got in an hour and a half late. We made butter chicken!

I ❤ the food network. I don't remember exactly where I saw this recipe first, but it's from the Food Network’s website. Mmm mmm is it ever delicious! Unfortunately, I didn’t take any pictures of it this time. You’ll just have to make it to see how pretty the green peas contrast the red/creamy background! If I were to make it again (which is a strong possibility, it was pretty
yummy!) I’ll probably double the amount of spice put in. Or half the recipe, because it makes TONS! Enough to feed 4 people for sure.

Butter Chicken
Ingredients
Spice Blend:
• 1 tablespoon garam masala seasoning
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon (I forgot this at home, so we didn’t have any. Poop!)
• 1/4 teaspoon cayenne
Sauce:
• 3 tablespoons butter
• 1 large onion, chopped (about 1 cup)
• 2 teaspoons jarred minced garlic
• 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 (This was a LOT of chicken, so I didn’t quite use the whole thing. I left out half a breast and a bit)
• 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 (We were lazy so we made some whole wheat instant rice instead)
• Pita 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 will. 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.
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.
Serve with rice and warmed pita bread.

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