Butter Chicken (Indian Chicken In Tomato Cream Sauce)
Serves 4
Recipe By: Sara Moulton
Spice Blend
1 tablespoons garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1/4 teaspoons cayenne
Sauce:
3 tablespoons butter
1 large onion -- chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoons tomato paste
15-ounce can tomato sauce
2-ounce can diced tomatoes in juice
1 skinless rotisserie chicken -- boned out and pulled into 1 1/2 by
1/2-inch chunks
1 box frozen peas -- (10-ounce)placed in a colander and run under
hot water to thaw
1/3 cup heavy whipping cream
Hot basmati rice -- for serving
Pita bread -- warmed according to package directions, for serving
To make the spice blend: Stir the ingredients together in a small
bowl and set aside.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over
medium heat. Add the onion and cook, stirring frequently, until the
pieces just begin to turn gold, about 5 minutes. Add the garlic,
tomato paste and spice blend, and cook for 1 minute, stirring
constantly to prevent burning. The spices will be fragrant. Add the
tomato sauce and diced tomatoes and stir will. Add the chicken
pieces, spoon the sauce over the top and bring to a simmer. Turn the
heat to low and cook, uncovered, until the chicken is warmed through
and the sauce is flavorful, about 10 minutes. Stir frequently. Remove
the chicken to a serving dish and cover to keep warm.
Shake any excess water from the peas. Add the peas and cream to the
sauce in the pan, stir well and heat through. Do not boil. Spoon the
sauce over the chicken. Serve with rice and warmed pita bread.
Variation: If you prefer shreds of chicken to whole pieces, remove
the skin from the chicken and pull the meat into large chunks by
hand. Add to the pan along with the garlic, tomato paste and spice
blend. Cook for 3 minutes and then add the tomato sauce and continue
with the recipe. Serve over basmati rice.
Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the
Rescue!, Hyperion Books, 2003
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings
Recipe Notes
A rotisserie chicken stands in quite well for the original tandoori
chicken in this version of the simple north Indian dish. In just a
few simple steps with a handful of spices, an ordinary chicken become
an exotic, family-pleasing meal with a richly spiced sauce that melds
right into the chicken. The dish is done when the meat is ? as Indian
cookbook author Julie Sahni describes it, "meltingly tender." Serve
with spinach, quickly cooked in oil and garlic to complete the meal.
Exported from A Cook's Books -- Recipe management for Macintosh
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