Post by wizardoftrance on Dec 12, 2019 13:55:11 GMT -5
I am not a big fan of most Indian dishes but I have found two that I really like:
Chicken Tika Masala and Butter Chicken.
While Chicken Tika Masala is a fairly complex recipe and I usually only get it when eating at an Indian restaurant, Butter Chicken is not... and we have it quite often because it is so easy and so good.
Here it is.
Butter Chicken
Ingredients:
1-4 Chicken breasts (one for each person)
1 stick butter
1/4 cup dehydrated onions (or 1 onion finely chopped)
1 Tbsp minced garlic
1 14-16oz can tomato sauce
2 cups Heavy Cream
1 Tbsp Garam Masala
1 Tbsp Tandoori Spice
Salt to taste. (I use 1 tsp)
Place medium sauce pan on stove and melt 1 stick of butter under medium low heat.
While butter is melting, add 1/4 cup dehydrated onions and 1 Tablespoon minced garlic.
When onions begin to lightly brown add 1 can of tomato sauce and 2 cups heavy cream, 1 tablespoon Garam Masala, and up to 1 teaspoon cayenne pepper (less if you want it less spicy), and salt. Whisk until smooth and cover. Allow to simmer 1/2 hour.
While sauce is simmering... Cut chicken into large bite size pieces.
Saute chicken in frying pan (I use sesame oil). Sprinkle Tandoori spice on chicken before stirring/turning pieces.
Turn the chicken pieces so the other side gets cooked (turns white vs brown) and sprinkle with Tandoori spice again on that side.
Then when all sides of chicken pieces are white, put them in the sauce pan with the sauce and let simmer for 15 more minutes.
This finishes cooking the chicken and adds more chicken flavor to the sauce.
Serve over Basmati rice and enjoy. (Walmart sells Uncle Bens microwave Basmati rice, ready in 90 seconds. And it rocks!)
Sauce refrigerates well for up to 1 week. Makes enough sauce for 2 meals for 2 people... so you can just saute more chicken later on and just reheat the same sauce.
Chicken Tika Masala and Butter Chicken.
While Chicken Tika Masala is a fairly complex recipe and I usually only get it when eating at an Indian restaurant, Butter Chicken is not... and we have it quite often because it is so easy and so good.
Here it is.
Butter Chicken
Ingredients:
1-4 Chicken breasts (one for each person)
1 stick butter
1/4 cup dehydrated onions (or 1 onion finely chopped)
1 Tbsp minced garlic
1 14-16oz can tomato sauce
2 cups Heavy Cream
1 Tbsp Garam Masala
1 Tbsp Tandoori Spice
Salt to taste. (I use 1 tsp)
Place medium sauce pan on stove and melt 1 stick of butter under medium low heat.
While butter is melting, add 1/4 cup dehydrated onions and 1 Tablespoon minced garlic.
When onions begin to lightly brown add 1 can of tomato sauce and 2 cups heavy cream, 1 tablespoon Garam Masala, and up to 1 teaspoon cayenne pepper (less if you want it less spicy), and salt. Whisk until smooth and cover. Allow to simmer 1/2 hour.
While sauce is simmering... Cut chicken into large bite size pieces.
Saute chicken in frying pan (I use sesame oil). Sprinkle Tandoori spice on chicken before stirring/turning pieces.
Turn the chicken pieces so the other side gets cooked (turns white vs brown) and sprinkle with Tandoori spice again on that side.
Then when all sides of chicken pieces are white, put them in the sauce pan with the sauce and let simmer for 15 more minutes.
This finishes cooking the chicken and adds more chicken flavor to the sauce.
Serve over Basmati rice and enjoy. (Walmart sells Uncle Bens microwave Basmati rice, ready in 90 seconds. And it rocks!)
Sauce refrigerates well for up to 1 week. Makes enough sauce for 2 meals for 2 people... so you can just saute more chicken later on and just reheat the same sauce.