Tuesday, September 7, 2010

Butter Chicken (Coconut)

I previously posted about butter chicken here, with some general guidelines on this versatile classic and the recipe I followed that time. Last night, I changed it up, and it came out so easy and tasty that we decided to post exactly what went into it this time around. Enjoy!

Ingredients:

Canola/veg oil
1 white onion, diced
1 tsp cumin seed or cumin powder
2-3 whole cardamom or 1/2 tsp cardamom powder
1 tsp cinnamon
1/2 tsp garam masala or coriander powder
1 Tbsp minced garlic
2 tsp ginger powder or 1 tsp minced ginger
1 small green bell pepper
1-2 red chili peppers
1/2 tsp turmeric powder
1/2 - 1 tsp cayenne pepper or chili powder
2-3 boneless chicken breasts, chopped in bite-sized pieces
1 can coconut milk
1 small can tomato sauce
About 1/2 - 1 tsp salt, to taste
1/2 tsp lime or lemon juice
Optional 1/2 tsp mint leaves or 1 tsp cilantro
1 Tbsp butter

Directions:
  1. Heat oil in a thick-bottomed pot or deep skillet
  2. Fry onions on medium-low heat for several minutes until translucent
  3. Add spices and peppers one at a time in the order listed, frying 1-2 minutes between each one
  4. Add chicken and fry on medium heat until browned
  5. Add can of coconut, bring to a boil, then let simmer for 5-10 minutes
  6. Add tomato sauce, salt, and lime juice, then simmer for additional 10-30 minutes
  7. Shortly before serving, add mint, cilantro, and butter
  8. Serve over rice or with naan/roti

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