For Christmas this year I received several cookbooks, one of which is all about Indian cuisine. While hubby and I both love Indian food, the problem is that I only know how to make three dishes – naan, chana masala, and this Indian butter chicken I found on Tasty Kitchen and adapted to suite our tastes. Though we love each of them, we tend to get in a “food rut” after eating them over and over again, and then we don’t want to see them again for quite some time. I’m very much looking forward to cooking from the new book and trying out new dishes. In the meantime, here is the recipe for the butter chicken…once the chicken has marinated overnight, the cooking process the next day goes pretty quickly. I think I had it on the table in about 40 minutes – not bad for a weeknight dinner!
For the marinade:
- 5 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp cardamom
- 1 whole lime, juiced
For the rice:
- 1 1/2 cups Basmati rice
- 1 tsp tumeric powder
- 1 tsp garlic powder
For the rest:
- 1 lb boneless, skinless chicken breast tenderloins
- 1/2 onion, diced
- 4 Tbsp butter
- 1 can (14.5 ounces) tomato sauce
- 1 tomato, diced
- 1/2 cup heavy cream
- 1 bunch fresh cilantro, chopped
The night before you’re ready to make the butter chicken, combine the marinade ingredients with the chicken breast tenderloins in a large freezer bag. Marinate overnight in the refrigerator.
When ready to cook, sauté the onion in the butter until tender.
Add in the marinated chicken and cook for 5 minutes on each side.
Add in the tomato sauce and diced tomatoes. Cover and cook over medium-low heat for about 30 minutes or until the chicken is cooked through. In the meantime, heat a pot of water to boiling for the rice. Cook the rice according to package directions, adding in the tumeric and garlic powders when the rice is added to the water.
Pour the cream and cilantro into the chicken-tomato mixture and stir well.
Serve over the rice.