Butter Chicken

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Eat, Shrink and Be Merry Cook Book

2 tbsp butter
1 cup chopped onion
2 tsp minced garlic
1 tsp ground ginger
1 tsp chili powder
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 can chopped tomatoes
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
3 breast cooked chicken or whole chicken cut up
1/3 cup light cream
1/4 cup sour cream or plain yogurt
1 tbsp minced cilantro
Serve with cooked rice
1. Cook chicken breasts, cut in bite size pieces. Cook rice according to directions (2:1 water:rice - bring to boil over medium heat, turn off, cover, leave undisturbed for 20 mins)
2. Melt butter in a deep skillet over medium heat. Add onions and garlic. Cook slowly, stirring often until onions are tender, about 5 minutes.
3. Add ginger, chili powder, turmeric and cinnamon. Cook for 1 more minute.
4. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper.

5. Reduce heat to low. Cover and simmer for 10 minutes. Stirring occasionally.
6. Add cut up cooked chicken, cream and sour cream. Simmer, uncovered for 5 more minutes.

7. Remove from heat and stir in cilantro. Serve over hot rice.

Sarah Moss

Member since Aug 2007

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