Butter Chicken
| Prep Time: 30 min | Serves: 4 |
| Cooking Time: 45 min | Yield: 4 servings |
A slightly lighter take on Indian butter chicken.
Ingredients
- 1 lb Chicken Breast
- 5 Garlic Clove
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Spices, Cayenne Pepper
- 1/4 tsp Ground Coriander Seed
- 1/4 tsp Ground Cumin
- 1/4 tsp Cardamom
- 2 tbsp Fresh Lime Juice
- 1 cup Onions
- 1/4 cup Butter
- 14 1/2 oz Tomato Sauce
- 14 1/2 oz Diced Tomatoes
- 12 oz Evaporated Milk, Fat Free
- 1 tbsp Cilantro
- 4 cups Rice
Directions
* 1lb Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* ½ teaspoons Black Pepper
* ½ teaspoons Cayenne Pepper
* ¼ teaspoons Ground Coriander
* ¼ teaspoons Cumin
* ¼ teaspoons Cardamom
* 1 whole Lime, Juiced
* 1 whole Onion, Diced
* ¼ cups Butter
* 1 can (14.5 Oz. Can) Tomato Sauce
* 1 can (14.5 Oz. Can) Petite Diced Tomatoes
* 12oz fat free evaporated milk
* 1 bunch Chopped Cilantro, to taste
* 4 servings rice, prepared
Preparation Instructions
Combine first 9 ingredients and MARINATE OVERNIGHT. (I have made this without marinating... just mix the spices and lime juice together in a small bowl, put the butter and onion in the pan, add the chicken pieces, and stir in the spice/lime mixture)
In a large pan, saute the onion in the butter until soft. Add 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 evaporated milk and cilantro just before serving over rice.
Note: this is a little spicy, but you can cut back on the cayenne if you want.