Monday, August 25, 2014

Indian Butter Chicken

I posted this picture on Instagram last week not thinking too much of it.  Because of the number of responses and comments I received, I decided that I better post this recipe stat! This was my first attempt at making Indian Butter Chicken, but I'm sure I will be making this again; it was yummmmmmmy!
Indian Butter Chicken
1 lb chicken tenders cut into smaller cubes
salt & pepper
4 tbs unsalted better, divided
basmati rice
small onion
3 tsp curry
1 tsp chili powder
1 tsp ground ginger
6 oz tomato paste
1 cup tomato sauce
2 cups heavy cream
3/4 cup frozen peas, thawed & drained

  1. Salt and pepper chicken.  Brown the chicken in a skillet with 1-2 tbs butter, and set aside.
  2. Prepare basmati rice following the instructions on the container. 
  3. Melt 1 tbs of butter in a stock pot.  Add onion and cook on medium heat until translucent (4-5 minutes).  Add curry, chili powder, & ginger to the onions and stir for a couple minutes.  Add in tomato paste & sauce, then stir again.  And lastly, stir in the cream.  Once everything is incorporated, add the browned chicken, reduce the temperature to low and cook for 30 minutes stirring frequently. 
  4. About 5-10 minutes before serving, add the peas, and 1 tbs of butter to the tomato cream. 
  5. Serve the butter chicken over the basmati rice, garnished with cilantro and naan for dipping.
  6. Enjoy!

xoxo Darby


Anonymous said...

Glad you posted this-- when I saw the photo I was like recipe pretty please :-).

Brooke @ Pieces of the Reese Life said...

How did Dutch do with it?! Brynn seems to be so sensitive I'm scared to try new things!

Susan Fleming said...

This week Im trying this. Thank you♡♥

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