Saturday, February 5, 2011

Butter Chicken

4 pieces Boneless Skinless Chicken Breasts

3 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 cup Whipping Cream

1 bunch Chopped Cilantro, to taste

2 cups Basmati Rice

Combine the first 9 ingredients and marinate overnight (I only did it for a few hours and it was still yummy). Melt butter in pan, cook onions until tender. Add chicken and cook until done. Add tomato sauce and diced tomatoes, simmer on medium-low for 30 minutes. Add cream and cilantro. Serve over rice.
It is a little spicy so if you don't like hot food then decrease the cayenne or omit it completely.
I got the recipe from Tasty Kitchen.

No comments: