Saturday, October 19, 2013

Indian Butter Chicken

I don't even want to know how many calories is in this.
All I know, is that it is DELICIOUS!
I had been craving indian food for months,
and this was the perfect fix. 

1 Cup Butter
1 Onion, minced
1 Tbs Garlic, minced
1(15 oz) can Tomato Sauce
3 Cups Heavy Cream
2 tsp Salt
1 tsp Cayenne Pepper
1 tsp Garam Masala
1 1/2 lbs bonless, skinless chicken breast, cut into bite-sized chunks
2 tbs Vegetable Oil
2 tbs Tandoori Masala

Step 1:
Preheat oven to 375 degrees
Melt a few tablespoons of butter in a skillet, over medium heat.
Stir in Onion and Garlic. 
Cook slowly until onion caramelizes to dark brown.(about 15 min.)

Step 2:
Meanwhile melt remaining butter in a saucepan over med-high heat
along with: Tomato Sauce, Heavy Cream, Salt, Cayenne Pepper, and Garam Masala.
Bring to simmer, reduce to med-low heat.
Cover, and simmer for 30 minutes, stirring occasionally.
When done stir in Carmelized Onions.

Step 3:
While sauce is simmering, toss cubed Chicken Breast with Vegetable Oil,
then season with Tandoori Masala. 
Spread onto a baking sheet. 
Bake in pre-heated oven until no longer pink in center.(about 12 minutes)

Step 4:
Once chicken is done, add the chicken to the sauce.
Simmer for about 5 minutes before serving.

I served it with White Rice and Naan Bread.
Taylor and I loved it.

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