Butter Chicken
#11
  Re: (...)
This is the simplest recipe ever. Being a nut I also add a teaspoon of curry powder, and do use cayenne instead of chile powder. We have yet to remember the Garam Masala

Butter Chicken

4 ounces butter
1 onion, chopped
1 garlic clove, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste
1/2 teaspoon garam masala
Directions
Saute onion and garlic in butter.
Slice chicken breasts into bite sized pieces.
Combine spices and salt and toss chicken pieces until well coated.
Saute the chicken each side until golden brown.
Stir in the cream and tomato paste.
Cover pan and simmer for about 10 minutes until cooked through.
Sprinkle with garam masala.
You only live once . . . but if you do it right once should be enough!
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#12
  Re: Butter Chicken by Harborwitch (This is the simplest...)
hmmm, sounds delicious but I'm thinkin' I'll stay away from it.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Butter Chicken by cjs (hmmm, sounds delicio...)
Billie made hers with half & half - not as rich, but pretty darn good.
You only live once . . . but if you do it right once should be enough!
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#14
  Re: Re: Butter Chicken by Harborwitch (Billie made hers wit...)
This sounds right up my alley. There are some ingredients that are similar to that chicken lazone recipe a couple of us have made. I love adding tomato paste to cream sauces and I literally just got back from the italian market with two tubes of it straight from Italy.

Thanks Sharon, will add this to the do-do list!
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#15
  Re: Re: Butter Chicken by Trixxee (This sounds right up...)
Thank you, Sharon. This sounds delicious. Copied and saved.
Maryann

"Drink your tea slowly and reverently..."
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#16
  Re: Re: Butter Chicken by Mare749 (Thank you, Sharon. T...)
You are quite welcome.

Trixee I absolutely love tomato paste in a tube. Whoever thought that up should be ranked with the great geniuses.
You only live once . . . but if you do it right once should be enough!
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#17
  Re: Re: Butter Chicken by Harborwitch (You are quite welcom...)
I have never used it for some reason. Don't actually know why. But, I do make cubes with canned tomato paste in a plastic ice cube tray. Once frozen, I wrap them individually in a bit of plastic, then store them in a container in the freezer. Very handy when you just want a tablespoon or two.
Maryann

"Drink your tea slowly and reverently..."
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#18
  Re: Re: Butter Chicken by Mare749 (I have never used it...)
I've always just emptied the can into a small plastic jar or baggie and frozen. It's easy to cut off what you want while frozen. To keep ice from forming, just press plastic wrap over the paste before covering.

Have never bought the tube either. How long does it last?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Re: Butter Chicken by cjs (I've always just emp...)
Yeah, too bad someone got to the patent office before us!

The tubes I bought (Cento brand) are good until May 2017.
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#20
  Re: Re: Butter Chicken by Trixxee (Yeah, too bad someon...)
I used to use the tubes, but I came up with the same thing Jean describes a while ago, since my local store doesn't carry the tubes.
Daphne
Keep your mind wide open.
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