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BUTTER CHICKEN Recipe

   
 

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     BUTTER CHICKEN

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Spice Blend-
1 TBS. garam masala seasoning
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/16 tsp. cayenne
Sauce-
3 TBS. butter
1 large onion, chopped (about 1 cup)
 
2 tsp. jarred minced garlic
1 TBS. tomato paste
1 can (15 oz.) tomato sauce
1 can (14-1/2 oz.) diced tomatoes in juice
1 skinless rotisserie chicken, cubed or shredded
1 box (10 oz.) frozen peas, placed in colander & run under hot water to thaw)
1/3 cup heavy whipping cream
Hot basmati rice

Instructions
To make spice blend- stir ingredients together in a small bowl and set aside. Garam masala can be found at Indian groceries and often in supermarket chains. OR, make your own http-//www.recipezaar.com/176687
To make sauce- melt the butter in a 12-inch skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir well. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil.
Spoon the sauce over the chicken. Serve with rice.
Serving Suggestions
I usually bake a package of boneless, skinless chicken breasts instead of the rotisserie chicken.


Originally Submitted
1/8/2008





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