Butter Chicken

Butter Chicken

 

20160228-P2280150

20160228-P2280157

20160228-P2280170

20160228-P2280178

20160228-P2280183

20160228-P2280190

20160228-P2280218

20160228-P2280206

20160228-P2280223

I made Butter Chicken for the first time sometime after we moved into this house in 2013.  Since then, it’s become a family favorite and been our alternative to take-out many times.  It freezes beautifully and makes a great packed lunch for work. All you have to do is cook some rice, which we always have in the house. Done.

Ingredients (Serves 8)

  • 2 onions, diced
  • 1/2 cup butter
  • salt
  • 1 rotisserie chicken, skin removed, shredded (or 2 pounds of boneless chicken, cut into bite-size chunks)
  • 29 ounces canned tomato sauce
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup heavy cream
  • 2 cups basmati rice, cooked according to package directions

Directions

  1. Melt butter in a dutch oven over medium heat. Add onion, season with salt, and cook, stirring frequently, until onion is translucent and soft.
  2. Add chicken. If using raw chicken, cook until seared on all sides.  You may want to do this in two batches.
  3. Add tomato sauce and spices.  Stir to combine.  Cover and simmer over low heat for 20 minutes.
  4. Add cream and stir. Serve over rice, topping with more cayenne for extra spice if desired.

To freeze, spoon into ziploc bags and lay flat in the freezer.  To reheat, cut open bag (do not thaw) and place butter chicken in a skillet with 1/4 cup water. Cover and reheat over medium-low until heated through.  Serve over rice.

20160228-P2280205