Monday, March 1, 2010

Best Butter Chicken

2 T butter or margarine
1 C Chopped Onion
2 t minced garlic
1 T grated ginger
1 t chili powder
1/2 t ground tumeric
1/2 t ground cinnamon
1 can 19oz/540ml diced tomatoes not drained
2 T tomato paste
1 T brown sugar
1/2 t salt
1/4 t ground black pepper
1 whole cooked rotisserie chicken skin removed and cut up
1/3 C light cream
3/4 C sour cream or yogurt
1 T minced fresh cilantro

Melt butter in deep skillet over med heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender about 5 minutes. Add ginger, chili powder, tumeric, cinnamon. Cook 1 min more, add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low cover and simmer for 10 min stirring occasionally. Add cut up chicken, cream and sour cream. Simmer uncovered for 5 more mins. Remove from heat and stir in cilantro.
Serve over rice.

(Served at our Super Saturday)

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