Here is a recipe I absolutely adore. Add a few slices of naan bread and samosas to start ang you’ve got yourself a real treat! Easy to make and extremely delicious. Once I start eating it I can’t seem to stop myself.
I like to cut the chicken in to smaller, bite sized portions, also I like to add a lot more spinach (I just love spinach!). But follow the recipe if you are making it for the first time and make adjustments depending on your taste for the next times.
Silky butter chicken
Preparation time 10 minutes
Cooking time 20 minutes
Makes 6 servings
What you’ll need:
6 skinless, boneless chicken breasts
1/4 cup (50 mL) butter
1 tbsp (15 mL) ground cumin
2 to 3 jalapeños (or to taste)
1 tbsp (15 mL) finely grated fresh ginger
3/4 cup (175 mL) chopped coriander
250 mL container whipping cream, about 1 cup
14 oz (398 mL) can tomato sauce, about 1-2/3 cups
1/2 tsp (2 mL) salt
5 cups (1.25 L) baby spinach
1. Slice each chicken breast into 3 or 4 large pieces. Melt 2 tbsp (30 mL) butter in a large wide saucepan over medium-high heat. Add half of chicken to pan. Sprinkle with half of cumin. Turn often until chicken pieces are golden, 5 to 6 minutes. Remove to a bowl. Repeat with remaining butter, chicken and cumin. Remove to same bowl.
2. While chicken is cooking, finely chop peppers, including seeds. They should measure about 3 tbsp (45 mL). Grate ginger and chop coriander.
3. When all of cooked chicken is removed to a bowl, pour cream into pan. Scrape up and stir any bits from pan bottom into cream to add flavour. Then stir in tomato sauce, hot peppers, ginger and salt. Return all of chicken and juices to pan. Bring to a boil. Then cover and simmer over medium-low heat, stirring and turning chicken occasionally, until chicken is cooked through, 10 to 15 minutes. Stir in coriander and spinach. Heat just to wilt spinach. Remove from heat. Taste and add more coriander, if needed. Fantastic with basmati rice.