I have to admit that I LOVE spicy food….well, within reason. My sister-in-law shared this yummy recipe with me that was originally made by Bal Arneson. Really good Indian food is one of my weaknesses. When I lived in New York a visit to the famous restaurant, Nirvana, was always in order. Chutney’s, curries…..all of the garnishes and sauces….absolute heaven! I have since resorted to making my own dishes, slowly introducing Mr. T to this, one of my favorite cuisines. This recipe I am sharing today did not disappoint. One bite and my dear other half exclaimed….”This is fantastic!”! YAY….points for me. So, without further conversation, here is a fabulously simple recipe for “Butter Chicken” and a couple of things to accompany the dish. I hope you enjoy!
Butter Chicken
Jasmine Rice with Toasted Almonds, Raisins and Chopped Scallion
Cucumber Raita
Whole Wheat Chapatis
Chilled White Wine
Butter Chicken
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 cloves garlic, finely minced
2 tablespoons finely minced, fresh ginger
2 tablespoons tomato paste
1 teaspoon ground cumin*
1 tablespoon Garam Masala*
1 tablespoon organic raw sugar
1 teaspoon red pepper flakes*
1 teaspoon ground turmeric*
1 teaspoon pink salt*
1 pound organic chicken breast, wash, patted dry and cut into one inch cubes
2/3 cup non-fat, plain Greek yogurt
1/4 cup water
Saute onions in butter and oil until golden over medium high heat. Add garlic and ginger, reducing to medium heat for w minutes. Add tomatoe paste and cumin, cooking for about a minute more. Reduce heat to low, add the Garam Masala, sugar, pepper flakes, turmeric and salt, cooking for 2 more minutes. Add chicken and cook until the chicken is almost done, about 7 minutes. Add the yogurt and water, cooking until the chicken is fulled cooked, about 5 minutes more. Serve or brown or jasmine rice with chapitis. Serves four.
*I always use Sangre de Cristo Spice Company’s fair trade herbs and spices. You can find them here:
www.sdcspice.com2 cups jasmine rice
1/2 tablespoon unsalted butter
1/2 cup slice almonds, toasted
1/2 cup raisins
4 scallions, finely minced, green ends included.
1 lime cut into quarters, for garnish
1/2 cup fresh cilantro, chopped for garnish
Place the uncooked rice in a saucepan and cover with water plus about two inches over the top. Bring to a boil over medium heat, reduce to low heat, cover and simmer for about 20 minutes. Add the butter, almonds, raisins and scallions, tossing to mix well. Season with salt if desired. I use a large ice cream scoop to serve the rice, it’s sticky enough to remain in shape and makes a lovely presentation when surrounded by the chicken.
Cucumber Raita
2 large seedless cucumbers, peeled and cut into thin slice
1 teaspoon raw sugar
1 small sweet white onion, peeled and thinly sliced
1/2 cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
1 cup non-fat, plain Greek yogurt
1/4 cup white vinegar.
Place the cucumber slices in a bowl, combining the remaining ingredients and mixing well. Refrigerate for a couple of hours before serving.
Whole Wheat Chapatis
These are available in most grocery stores. If you cannot find them and do not want to make them from scratch, a good whole wheat tortilla will suffice. Cut them into wedges, heat in foil in a 325 degree oven for about twenty minutes and serve. Easy and delicious.
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Melissa |
Finally Friday! |
03 6th, 2015 |
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