Tuesday, October 18, 2011

Butter Chicken with Lisa

Lisa, standing guard over the butter chicken.

We started out with the Better Butter Chicken recipe by Greta and Janet Podleski from Eat, Shrink and Be Merry, but very quickly got way off track due to the lack of low fat ingredients, and other essentials. And yet, I will make it my way next time, too!

6 boneless skinless chicken breasts, cubed
Lawry Salt, Pepper
3 tbsp olive oil

2 tbsp butter
1 large onion, diced
6 cloves minced garlic
1.5 tbsp grated gingerroot
1.5 tbsp chili powder
3/4 tsp ground turmeric
3/4 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin

1 tbsp brown sugar
1/4 tsp salt
1/4 tsp pepper
1/3 cup sour cream
1 tbsp peanut butter

1 28 oz can whole tomatoes, drained, puréed 

1.5 cups turkey stock from the freezer

Cook cubed chicken in a large frying pan with olive oil until nicely browned and cooked through. In a separate saucepan add the next bunch of ingredients. Cook until bubbly then add sauce to the cooked chicken in the frying pan. Throw in the turkey stock and bring to a boil. Simmer with the lid off until the sauce has reduced to a nice, thickened consistency. Serve with rice.


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