Saturday, April 24, 2010

Butter Chicken

This is a kind of spicy (but not hot...if you cut out the chili powder like I did) Indian chicken dish. It's delicious. We served it over basmati rice (which reminds makes it almost a thai like dish). It had hardly any I'm not sure wy it's names but
It good!


  • 4 pieces Boneless, Skinless Chicken Breasts
  • 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
  • 1 pint Whipping Cream
  • 1 bunch Chopped Cilantro, to taste
  • 2 cups Basmati Rice (or However Much You Want)


Combine first 9 ingredients and marinate overnight. (I did mine for 6 hours)

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 whipping cream (I used half and half) and cilantro just before serving over Basmati rice.

*I cut out a good portion of the cayenne for the sake of my children....if you don't, it will be spicy.

1 comment:

Carmel said...

I cant wait to try this!! I love butter chicken when I go for Indian! I will have to send the link to this to my other friend too!

feel free to check out my blog too...