Thursday, March 12, 2015

Indian Butter Chicken

This is what we served at our Indian Booth at the International Bazaar that we took part in for world thinking day!

It is EASY to make, uses the most popular spices from Indian and the children will actually eat it if it is served over rice.  We made a double batch for the crock pot.
Indian Butter Chicken
2 tsp ground cinnamon
3 tsp McCormick Red Curry Powder
3 tsp ground cumin
2 tsp paprika
.5 tsp garlic powder
.5 tsp ginger powder(or 1 tsp fresh ginger chopped up)
4 tbsp butter
1 28oz can of diced tomatoes
1 14oz can of tomato sauce
3/4 cup heavy cream
1.5-2lbs of boneless skinless chicken breasts diced into approx 1 inch pieces.
Melt butter in large pot on medum-low, dump in spice mixture to create a paste of sorts and heat for 45 seconds to really bring out the flavors. Throw in the chopped up chicken and mix it all over to coat the chicken and heat on medium for a few minutes, making sure to stir it. Drain some of the liquid from the diced tomatoes out, put the tomatoes and tomato sauce in a blender and blend it up, pour into chicken/spice mixture.
Bring it up to a simmer, if uncovered it will thicken up a bit more than if you cover it. Stir a few times over the next hour, pour in the cream and stir. Serve it up over rice and then, rip into it like a monkey on a cupcake!

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