This is an Indian dish – the only one that I make. The only one that I’ve attempted to make. Some people call it Butter Chicken – not completely sure why since it doesn’t include tons and tons of butter. It’s a spicer dish than some, but definitely not super spicy. Makes great leftovers.
This one of those dishes that might not look good (well, with as bad as I take food pictures), but is great. Well, anyway, we like it!
Chicken Makhani
Ingredients
Combine these and marinate overnight:
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
5 cloves minced garlic
1 teaspoon salt
1/2 teaspoons black pepper
1/2 teaspoons cayenne pepper
1/4 teaspoons ground coriander
1/4 teaspoons cumin
1/4 teaspoons cardamom
1 whole lime, juiced
Other ingredients:
1 whole onion, diced
1/4 cups butter
1 can (14.5 Oz. can) tomato sauce
1 can (14.5 Oz. can) petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro, to taste (I leave this out – we’re not cilantro fans)
2 cups rice, cooked
Preparation Instructions:
Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft.
Add marinated chicken and cook about 10 minutes.
Add the tomato sauce and diced tomatoes.
Cook for 30 minutes over medium-low heat with the lid on.
Add the whipping cream and cilantro just before serving over rice.
