Here is a real simple Indian recipe that I make for my family once or twice a month.
Incredients:
- 1 whole rotisserie chicken
- 3 tablespoons butter
- 1 large onion, chopped (about 1 cup)
- 2 teaspoons jarred minced garlic
- 1 tablespoon garam masala seasoning
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
- 1 tablespoon tomato paste
- 1 (15 ounce) can crushed tomatos
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 1/3 cup heavy whipping cream
- 1 package of preparred naan bread (you can find in the bread section)
- 1 box of basmati or jasmine rice (about one cup)
Directions:
1 - Combine the dry spices in a small bowl and set aside.
2 - Remove the skin from the chicken and pull the meat into chunks/strips by hand. Set the chicken pieces off to the side.
3 - Start cooking the rice per instructions on the box.
4 - Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes.
5 - Add the garlic, tomato paste and dry spice blend, and cook for 1 minute, stirring constantly to prevent burning.
6 - Add the tomato sauce and diced tomatoes and stir will.
7 - Add the chicken and turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently.
8 - Put naan in the oven per package directions.
9 - Add the heavy cream to the chicken/sauce mix and stir until well blended. Keep cooking for the duration it takes to warm the naan. (Approx 5 minutes)
10 - Serve with rice and naan.
Indian Butter Chicken
