Thursday, July 15, 2010

Fragrant Indian Butter Chicken

2 T. Butter
1 Cup chopped onion
2 t. minced garlic
1 T. grated fresh ginger root
1 t. chili powder
1/2 t. ground turmeric
1/4 t. ground cinnamon
1 Can (14 oz) diced tomatoes, un-drained
2 T. tomato pasted
1 T. brown sugar
1/2 t. salt
1/4 t. freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and cut into chunks or several breast of chicken cooked.
1/3 C. half-and-half
1/4 C. Sour cream(I have substituted plain yogurt instead of the sour cream, it was equally as good, if not better than the sour cream, I just forgot that I did that until now. I made it with sour cream last night)
1 T. minced fresh cilantro
Cooked Rice (optional)

1. In a large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 min. Add ginger root, chili powder, turmeric and cinnamon; cook and stir 1 min. Stir in tomatoes, tomato paste, brown sugar, salt and pepper.

2 Reduce heat; cover and simmer for 10 min; stirring occasionally. In another bowl mix half-and-half and sour cream and some of the hot tomato mixture. Slowly add it to the rest of the tomato mixture. Add the chicken; simmer uncovered for 5 more min. Remove from the heat and stir in cilantro. Serve over rice if desired.

yield: 4-6 servings

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