Top | Savory
Great Scott Butter Chicken!
(recipe, Anna Conley)
- 1 lb. skinless, boneless chicken breasts, cut into pieces (or leftover rotisserie chicken)
- drizzle of oil
- 1 to 2 Tbsp. butter
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 0.5 tsp. cinnamon
- a dash or more of cayenne-optional
- 1 tsp. cumin
- 1 to 2 tsp. curry
- 1 tsp. garam masala
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1 14.0 oz. can chickpeas, rinsed and drained * see note
- 1 14.0 oz. can diced tomatoes
- ½ cup heavy cream or half & half
- ½ cup coconut milk (I use unsweetened)
- ½ cup tomato juice-optional (if you want to thin it out)
- handful golden raisins-optional
- prepared rice
- cilantro and yogurt-optional
- Prepare rice as directed and set aside.
- Heat large sauté pan over medium and add the oil, chicken pieces and salt/pepper. Cook until no longer pink and juices run clear and then stir in butter, onion, garlic, cinnamon, cayenne, cumin, curry, garam masala, turmeric and coriander, cook for a few minutes. Then, add chickpeas and tomatoes, turn the heat up slightly, stir and cook for 5 or so minutes. Then, stir in heavy cream or half & half, coconut milk, and optional tomato juice and allow to blend for a few more minutes. (I usually bring it to a slight boil at this point and turn it down once it has bubbled for a minute.) Toss in raisins, highly recommended, and simmer until they are plumped over medium heat. Serve over rice topped with cilantro and plain yogurt.
- * Make it as spicy or mild as you want by leaving out or putting less cayenne pepper. If you are not a fan of chickpeas, add diced potatoes when you add the butter and spices.