Friday, May 15, 2015
Recipe: Butter Chicken
Despite the name, this dish does not contain any butter at all. It is a really delicious Indian dish. It's a really good dish to start with if your new to Indian food. My kids absolutely love it and so do my husband and I.
1 tablespoon canola oil
4 cloves garlic, diced
1 onion, finely chopped
1 (13.5-ounce) can light coconut milk
1 (6-ounce) can tomato paste
1 teaspoon curry powder
½ teaspoon chili powder
1/8 teaspoon ginger powder
Kosher salt and black pepper, to taste
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
fresh cilantro, chopped, to taste
Saute the onion in the oil until translucent over medium heat. Add garlic and cook for about 30 seconds. Add coconut milk and tomato paste to skillet; stir to combine. Add curry powder, chili powder, and ginger; stir to combine. Salt and pepper to taste. Reduce heat to low. At this point it might seem thick but the chicken will release water during cooking, so no additional liquid is needed. Add chicken, stir to coat, cover, and simmer for 3 hours, stirring occasionally. At the end of the 3 hours, remove lid, stir, and simmer uncovered for another 30 minutes. Serve over rice and top with cilantro if desired.
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