Sunday, January 23, 2011

Better Butter Chicken

Makes 5 Servings

2 tbsp butter
1 1/2 cups chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 1/2 tsp chili powder
3/4 tsp each ground coriander and ground turmeric
1/2 tsp each ground cinnamon and ground cumin
1 can (28 oz) diced tomatoes, drained
1 1/2 cups reduced-sodium chicken broth
1 tbsp brown sugar
1/4 tsp each salt and ground pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up
1/3 cup light sour cream (not fat free)
1 tbsp minced fresh cilantro
Hot cooked basmati rice

1.  Melt butter in a deep, 10-inch skillet or soup pot over medium heat.  Add onions and garlic.  Cook slowly, stirring often, until onions are tender, about 5 minutes.  Add gingerroot, chili powder, coriander, turmeric, cinnamon, and cumin.  Cook 1 minute more.  Add drained tomatoes, broth, brown sugar, salt and pepper.  Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.  Remove from heat.

2.  Transfer half the sauce to a blender and puree until smooth.  Return pureed sauce to pot with remaining sauce.  Mix well and return to heat.  Stir in cut up chicken.  Cook until chicken is heated through.  Remove from heat and stir in sour cream and cilantro.  Serve over hot basmati rice, if desired.

Recipe taken from

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