The other day I was wandering around the cyber world just checking on the comings and goings of all the cousins, and friends when I happened upon this recipe. A friend of mine told me about The Pioneer Woman a few months ago, and I thought, “Oh a cute little Mormon girl who’s going to tell about food storage and how to make Jell-o.” I don’t know where I got the idea that the word Pioneer meant Mormon. I just figured we had the market covered on the word. I was wrong. It’s a delightful little sight with tons of fun things. I love her photo advice, and there’s always a great recipe to be had. Well the other day I hit the Muther load. This recipe was DELICIOUS!
I sensed a hint of India in the ingredient list, but I wasn’t going to let that stop me. I have a very adventurous palette, but for some reason Indian food hasn’t made me sing. I love the Na an bread, and I love, love, love the Mango Lassi’s, but the rest I could give or take. I’m not giving up. Maybe it’s one of those things that has to grow on you. You know like “Shi_ on a Single”. (That one still hasn’t grown on me.)
I had most of the ingredients in my pantry so I thought I’d give it a try. I died and went to heaven. It was wonderful, and the consensus around the dinner table was unanimous. They loved it as much as I did. I actually licked my plate clean. Don’t think less of me. I don’t do it in public. I could have poured myself a cup of the sauce and sipped all night. You really need to try this chicken. Don’t let the name throw you off. I’m not sure why it’s called Butter Chicken when there are so many other words to describe it. Manna From Heaven comes to mind actually. Make a ton because the leftovers are just as good. I’m posting a modified version of the recipe. I’ll tell you just how I made it. If you hate it………….it ain’t my fault:) Love and Kisses.
Butter Chicken (AKA Manna From Heaven)
from The Pioneer Woman (I changed just a few little things)
8 pieces Boneless, Skinless Chicken Breasts
5 cloves Garlic, Minced
1 teaspoon Salt
1 teaspoons Black Pepper
1 teaspoons Cayenne Pepper
1/2 teaspoons Ground Coriander
1/2 teaspoons Cumin
1/2 teaspoons Cardamom
1/2 teaspoon Garam Masala (Indian spice- if you don’t have it leave it out.)
1 whole Lime, Juiced
2 Tablespoons Olive Oil
1 whole Onion, Diced
¼ cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1/4 c. sugar
1 cup Whipping Cream
1 bunch Chopped Cilantro, to taste
Rice any kind you like.
Preparation Instructions
Combine first 11 ingredients in a large ziploc, squish around until everything is even and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I’ve read you can use yogurt or half and half too.) and cilantro just before serving over rice.
Love Indian, love butter chicken! Will try this recipe for sure. As for PW…the woman blogs too much for me to keep up with her! 3-5 times a day! How in the world does she cook and take care of 4 kids? I have a little envy going on.
Yummy! I’m going to make it tomorrow right after I buy all those “C” spices. Dag will love it!
makhani chicken is another name for it. at the bombay house in SLC, they have the best chicken makhani and the best naan bread. it has coconut, raisins and cashews ground up in to a paste and they put that in the middle of it. i had never heard of the place until we moved back east, apparently it is quite the hang out. all our alkt lake firends raved about it telling us it was a must try. we go there frequently and love it. it has proven far superior to any indian we tried on the east coast or here in utah:)
i meant salt lake friends, sorry
This looks awesome. I can’t wait to give it a try! Jace had this lots on his misison and he loved it!
I just made this today and due to some time restraints I made it in the crock pot instead. It was delicious and I bet it will be even better when made the way the recipe explains. The only question I had was when to add the sugar. I ended up adding it when I added the cream, but I’m thinking if I do the crock pot method again I will add it when I put the chicken and tomato stuff in the crock pot. Thanks so much for sharing! This recipe is going to be a favorite.
Rebecca (Emily Ballard’s sister:)