Monday, March 22, 2010

Indian Butter Chicken

Here is my attempt to make PW's Butter Chicken, without butter. (I didn't have any. Nor did I have heavy cream. Or cardamom.)

6-8 pieces Boneless, Skinless Chicken Breasts
5 cloves Garlic, Minced
1 1/2 tsp Salt
3/4 tsp Black Pepper
3/4 tsp Cayenne Pepper
1/2 tsp Ground Coriander
1/2 tsp Cumin
1/4 tsp Turmeric
1 1/2 whole Limes, Juiced

1 Onion, slivered
1/4 cup Olive Oil
1 15 oz.can Tomato Sauce
1 15 oz. can Petite Diced Tomatoes
1 cup Half and Half,
1 cup Sour Cream
1/4 cup Chopped Parsley, to taste
2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute onion in the olive oil until soft. Add marinated chicken, lightly browning each side, about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the half and half, and sour cream Throw in cilantro just before serving. Serve over rice.

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