Wednesday, February 10, 2010

The Better Butter Chicken

We loved this recipe! Okay 3 out of 4 of us loved it. Adam was not really excited about it but he did eat it.



The recipe is out of the "Eat, Shrink and be Merry" recipe book by Janet and Greta Podleski.



2tbsp butter

1 1/2 cups chopped onion

2 tsp minced garlic

1tbsp grated ginger root

1 1/2 tsp chili powder

3/4 tsp each ground coriander and ground turmeric
1/2 tsp each ground cinnamon and ground cumin
1 can (28oz /796 ml) diced tomaotes, drained
1 1/2 cups reduced-sodium chicken broth
1tbsp brown sugar
1/4 tsp each salt and freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up
1/3 cup light sour cream (not fat free)
2 tbsp minced fresh cilantro
Hot cooked basmati rice (optionsl

Melt butter in a deep, 10 inch skillet or soup pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili posder, coriander, turmeric, cinnomon, and cumin. Cook 1 minutes more. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occassionaly. Remove from heat.

Transfer half the sauce to blender and puree until smooth. Return pureed sauce to pot with remaining sauce. Mix well and return to heat. Stir in cut-up chicken. Cook until chicken is heated through. Remove from heat and stir in sour cream and cilantro. Serve over rice.


So I made a couple of changes. I put a smaller can of diced tomatoes in and also added a small can of tomato sauce and did not do the whole blender thing. Too messy! I didn't have ginger so I used powdered ginger instead and it was still really good!

If you try this out let me know if you liked it as much as we did!

No comments:

Post a Comment