Saturday, March 20, 2010

Indian Butter Chicken

This is probably one of my favorite meals - esp since Indian food is hard to find in this area. It is not diet food, and a little time consuming, but worth the splurge on occasion. You can find the spices at someplace like World Market.
Indian Butter Chicken
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1.5 pounds boneless/skinless chicken breasts, cut into bite size pieces
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Preheat over to 375.

Melt a few tablespoons butter in skillet over medium heat. Stir in onions and garlic and cook slowly until onion caramelizes to a dark brown, about 15 minutes.

Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer then reduce heat to medium-low; cover and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

While the sauce is simmering, toss cubed chicken with vegetable oil until coated, then season with tandoori masala, and spread out into baking sheet. Bake in oven until cooked through, about 12 minutes.

Once chicken is done, add it to the sauce and simmer for 5 minutes.
I serve it over Indian rice.

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