Sunday, June 19, 2011

Butter Chicken

You need these spices…AND ground coriander, which I didn’t have in my pantry.
Chop up several cloves of garlic.
And throw everything in a mixing bowl! Chicken breasts, garlic, all the spices…and the juice of a whole lime. Cover the bowl and stick it in the fridge for several hours, just to let everything meet and fall in love.
After marinating the chicken, dice up a whole onion
Heat 1/4 cup (1/2 stick) butter in a large skillet.
Let the onions cook for several minutes…until they are translucent and golden brown
Next, Add the chicken breasts to the pan. I sort of scooted the onions over so the chicken would go right against the pan.
Cook the chicken for a couple of minutes, then flip it to the other side
Pour in the tomato sauce…and then the diced tomatoes cover and cook for 30 minute.
Right before serving, pour in the cream. 
Just slowly stir around the chicken—you could even remove the chicken for a minute or two to make it easy to stir.
When it’s all combined, throw in a bunch of chopped cilantro.
Serve over Basmati Rice