Butter Chicken

Fill your home with an aroma that will bring
the family running to the dinner table.

Sally Humeniuk shares her recipe for butter

Butter Chicken
1 large yellow onion, diced
1/2 cup butter
8 cloves garlic, minced
3 boneless, skinless chicken breasts, cut into bite-sized
2 teaspoons salt
1/2 teaspoons black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon cardamom
Juice from 2 limes
2 cans (14.5 Oz. Can) tomato sauce
2 cans (14.5 Oz. Can) diced tomatoes
1/2 cup whipping cream
1/2 cup chopped cilantro, to taste (parsley may be
4 cups cooked Basmati rice

In a heavy-bottomed stock pot, sauté onion in the butter
until soft. Add garlic, chicken, salt, pepper, cayenne,
coriander, cumin, cardamon and lime juice. Cook about 10
minutes. Add the tomato sauce and diced tomatoes. Heat to
boiling, then lower heat to low, cover and simmer for 30
minutes. Remove lid, increase heat just to maintain a good
simmer and cook for additional 1 hour to allow sauce to
cook down further. You don’t want it soupy. Add the
whipping cream (I have successfully used light cream or
half-and-half also) and cilantro just before serving over
Basmati rice.

Note: Adjust the cayenne pepper to your taste. I usually
add 1/4 teaspoon and it is perfect for all tastes, kids and
grown ups.

Find more of Sally’s recipes at www.gooddinne

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