Butter Chicken

I was watching Eat Shrink and Be Merry and saw a program where they made butter chicken. I don’t know how authentic it is, but I had to try it. It was very yummy. I’ll copy the recipe here, so that it’s not lost to the ether, but full credit goes to these fantastic cooks and to the food network program. This recipe is found on here on the Food Network.

Better Butter Chicken

5 Servings

Per serving: 314 calories, 12 g total fat (4.8 g saturated fat), 33 g protein, 19 g carbohydrate, 4 g fibre, 120 mg cholesterol, 534 mg sodium

Ingredients:

Tandoori Chicken

10 large boneless, skinless chicken thighs (about 2.25 Ibs/1.1kg)

1/2 cup bottled Tandoori maranade

Butter Chicken Sauce

2 TBSP butter

1.5 CUP Diced Onion

1 TBSP minced garlic

1.5 TBSP grated ginger root

1.5 TSP chili powder

.75 TSP ground turmeric
.75 TSP ground coriander
.5 TSP ground cinnamon
.5 TSP ground cumin
1 can (28 oz/798 mL) diced tomatoes, drained
1.5 cups reduced-sodium chicken broth
1 TBSP brown sugar
.25 TSP salt
.25 TSP freshly ground black pepper
.33 cup light sour cream (not fat-free)
1 TBSP minced fresh cilantro
1 TBSP cashew/almond butter (Tip)
Hot cooked basmati rice (optional)

Directions:

Tandoori Chicken

1. Poke raw chicken thighs in several places with a fork. Place chicken in a large dish or sealable bag.
2. Add Tandoori marinade to bag or dish
3. Coat chicken with marinade.
4. Marinate chicken in refrigerator for at least 6 hours or overnight.
5. Preheat oven to 425ºF.
6. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through.
7. When cool enough to handle, cut into bite-sized pieces and add to the butter chicken sauce.

Butter Chicken Sauce

While chicken is baking, make sauce.

1. Melt butter in a large pot over medium heat.
2. Add onions and garlic.
3. Cook slowly, stirring often, until onions are tender, about 5 minutes.
4. Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute.
5. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low.
6. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
7. Transfer half the sauce to a blender and purée until smooth.
8. Return puréed sauce to pot with remaining sauce.
9. Mix well and return to heat.
10. Stir in sour cream, cilantro and cashew/almond butter.
11. Add cut-up Tandoori chicken and mix well. Cook just until chicken is hot.

Serve over hot basmati rice, if desired (I used brown basmati rice).