Butter Chicken (Indian Chicken in Tomato Cream Sauce)
"A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is ? as Indian cookbook author Julie Sahni describes it ? "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal...."
INGREDIENTS
•
1 tablespoon garam masala seasoning
•
1 1/2 teaspoons ground ginger
•
1/2 teaspoon ground cinnamon
•
1/4 teaspoon cayenne
•
3 tablespoons butter
•
1 large onion, chopped (about 1 cup)
•
2 teaspoons jarred minced garlic
•
1 tablespoon tomato paste
•
1 (15-ounce) can tomato sauce
•
1 (14 1/2-ounce) can diced tomatoes in juice
•
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
•
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
•
1/3 cup heavy whipping cream
•
Hot basmati rice, for serving
•
Pita bread, warmed according to package directions, for serving
Comments & Reviews
Just A Pinch Sweepstakes