Post by wallycat on Nov 1, 2020 19:54:26 GMT -5
I used a lone chicken breast that I shredded and froze from making a whole roasted chicken. Since DH and I are not fans of breasts, I always need to "do something to it."
Usually, it is BBQ chicken pizza using a socca (chickpea flour) crust.
Tonight, it was the butter chicken.
I did add 1/2 a cauliflower and a bag of frozen peas. I used a 15 oz can of tomato sauce, then pretty much followed all of it.
Easy to tweak to personal taste:
easyfamilyrecipes.com/easy-butter-chicken/ (you can adjust the serving size; this is for 2 which is why the list looks odd)
EASY Butter Chicken
This super easy Butter Chicken recipe takes just 20 minutes and one pan. It pairs perfectly with toasty naan or tender basmati rice. Make it mild for the family, or spice it up using the option below.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves:2 servings
Calories:407
Author:Kimber
This super easy Butter Chicken recipe takes just 20 minutes and one pan. It pairs perfectly with toasty naan or tender basmati rice. Make it mild for the family, or spice it up using the option below.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves:2 servings
Calories:407
Author:Kimber
Ingredients
▢ 1 cups shredded rotisserie chicken
▢ 0.25 onion diced
▢ 1.5 garlic cloves pressed
▢ 0.06 cup butter
▢ 14 oz crushed tomatoes (2 large cans)
▢ 0.25 tbsp garam masala
▢ 0.25 tbsp curry powder
▢ 0.25 tbsp ginger paste or 1 tsp dried ground ginger
▢ 0.5 tsp ground cumin
▢ 0.25 tsp salt
▢ 0.25 cup heavy cream See note
Instructions
In a large stock pot, melt butter over medium heat. Once hot, add the chopped onion and garlic and saute until onions start to turn translucent, about 3-5 minutes.
Add the crushed tomatoes. Then stir in the garam masala, curry powder, cumin and ginger.
Simmer for 10 minutes. Optional: Once done simmering, use an immersion blender to blend the sauce until smooth.
Slowly stir in the cream until fully combined, then add the chicken.
Remove from heat and garnish with cilantro. Serve warm over rice or with naan.
Recipe Notes:
To make the Butter Chicken spicy add in 1/2-2 tsp cayenne pepper in step 2 with the other spices. Add more or less depending on if you want just a hint of spiciness, or if you want it mouth on fire kind of spicy. In many Indian restaurants, they have you rate spiciness on a scale of 1-5. 1/2 tsp will be a 1-2 level and 2 tsp will get you up to a 4-5 level.
This recipe also can be made with cauliflower instead of chicken, or a combination of cauliflower and chicken. Prepare the cauliflower by cutting it into bite sized pieces, then boil it for 3-5 minutes until fork tender. Drain and add to the Butter Chicken sauce in the last step.
This recipe makes A LOT! It does save well in both the fridge or freezer, but if you want less, you can cut the recipe in half.
▢ 1 cups shredded rotisserie chicken
▢ 0.25 onion diced
▢ 1.5 garlic cloves pressed
▢ 0.06 cup butter
▢ 14 oz crushed tomatoes (2 large cans)
▢ 0.25 tbsp garam masala
▢ 0.25 tbsp curry powder
▢ 0.25 tbsp ginger paste or 1 tsp dried ground ginger
▢ 0.5 tsp ground cumin
▢ 0.25 tsp salt
▢ 0.25 cup heavy cream See note
Instructions
In a large stock pot, melt butter over medium heat. Once hot, add the chopped onion and garlic and saute until onions start to turn translucent, about 3-5 minutes.
Add the crushed tomatoes. Then stir in the garam masala, curry powder, cumin and ginger.
Simmer for 10 minutes. Optional: Once done simmering, use an immersion blender to blend the sauce until smooth.
Slowly stir in the cream until fully combined, then add the chicken.
Remove from heat and garnish with cilantro. Serve warm over rice or with naan.
Recipe Notes:
To make the Butter Chicken spicy add in 1/2-2 tsp cayenne pepper in step 2 with the other spices. Add more or less depending on if you want just a hint of spiciness, or if you want it mouth on fire kind of spicy. In many Indian restaurants, they have you rate spiciness on a scale of 1-5. 1/2 tsp will be a 1-2 level and 2 tsp will get you up to a 4-5 level.
This recipe also can be made with cauliflower instead of chicken, or a combination of cauliflower and chicken. Prepare the cauliflower by cutting it into bite sized pieces, then boil it for 3-5 minutes until fork tender. Drain and add to the Butter Chicken sauce in the last step.
This recipe makes A LOT! It does save well in both the fridge or freezer, but if you want less, you can cut the recipe in half.
