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.
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.