Tuesday, May 31, 2011

Butter Chicken

2 tbsp butter
1 cup onion
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp turmeric
1/4 tsp cinnamon
540 ml can diced tomatoes
2 tbsp tomato paste
1 tbsp brown sugar
1/4 tsp pepper
3 cups cubed cooked chicken, white and dark meat
1/3 cup light cream (I use canned evaporated skim milk)
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro
hot, cooked basmati rice

Melt butter in 10 inch skillet over medium heat. Add onion and garlic and saute until onion is soft. Add gingerroot, chili powder, turmeric and cinnamon and cook 1 more minute. Add undrained tomatoes, tomato paste, brown sugar and pepper. Reduce heat and simmer for 10 minutes, stirring occasionally. Add chicken, cream and sour cream. Simmer 5 more minutes. Remove from heat and stir in cilantro. Serve over hot basmati rice.

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