Can I just take a moment and share with you my happiness at the fact that my husband now likes Indian food? Well…Indian Lite, anyway. But I’ll take it.
Ever since I bullied him into trying Chicken Tikka Masala for the first time, he’s been hooked. Now he requests, nay, demands that I make it on a regular basis. I am all too happy to comply. I mean, it’s for the sake of our marriage. Nothing’s too good for my honey. Okay, now I’m even making myself gag.
Recently I remembered seeing a recipe on Tasty Kitchen whose name had me at hello. Butter Chicken.
The word butter is in it. Come on.
I found out that while the dish is not, in fact, butter heavy…it’s still no caloric picnic, due to the use of heavy cream. Now, I’m the sort of gal who likes to stick as close as possible to the original recipe the first time I prepare something and make my own changes later on if the dish is, in fact, worth making again. So I poured it all in there, shaking my head at my own gluttony the whole time.
All that cream and tomato sauce cooked down to a color reminiscent of sunset. Sunset in Bliss Town. Because ‘blissful’ is what this dish made me.
Note: It did not make me ‘skinny’. I will be lightening this up in a big way the next time I make it, because even though each and every bite was a trip to Bliss Town, I still felt horrible for my poor arteries and thighs.
Even as I wished I had a straw to slurp the sauce through.
Indian Butter Chicken
4 boneless, skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cardamom
1 lime, juiced
1 onion, diced
4 tbs butter
1 14.5 oz can tomato sauce
1 14.5 oz can diced tomatoes
2 cups heavy cream
Chopped cilantro, to taste
Combine chicken with all spices and lime juice in large bowl. Refrigerate overnight. (I only refrigerated for a few hours)
Melt butter over medium heat in large saucepan. Saute onion until soft (I prefer carmelized). Add chicken and pieces to brown on all sides. Add tomato sauce, diced tomatoes and cream. Allow to cook down until thickened (unless you prefer a thinner sauce. Original recipe called for cream to be added after tomatoes cooked down, but I feel like that would make a big soupy mess! Is that the point, though?).
Add chopped cilantro and serve over cooked rice.
Do you think you could become good friends with this dish, as I certainly have?
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