Wednesday, July 1, 2009

Butter Chicken

As promised, a bit of a treat to celebrate Canada Day. Okay, butter chicken isn't exactly a traditional Canadian dish, but this is (in my opinion) a pretty yummy dish anyway. If you so desire, you can serve it over rice, or riced cauliflower, but I just like a big bowl of this as-is.

  • 2 Tbsp butter
  • 1 onion, thinly sliced
  • 1/2 tsp cinnamon
  • 2 tsp garam masala
  • 2 cloves garlic, crushed
  • 1" piece of ginger root (2.5 cm), peeled and grated
  • 1-1/2 tsp paprika
  • 1 Tbsp chili powder
  • 4 chicken breasts, chopped into bite-sized pieces
  • 1 Tbsp almond butter
  • 1 can tomato sauce (or 1 can of tomatoes and 1 can tomato paste)
  • 1/2 cup yogurt
  • 1/2 cup 10% cream
  1. Melt butter in a large pot, then add the onion and cinnamon.
  2. When the onion is cooked (translucent/waxy), add the remaining spices, garlic, and ginger root.
  3. After about 2 minutes, add the chicken breast pieces and the almond butter.
  4. Once the chicken is no longer pink, add the remaining ingredients, and simmer until thickened, approximately 20-30 minutes.

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