Whew! What a week!
Yesterday, was a pretty good day, and it started like most mornings do lately, and that was driving in traffic thinking about the blog. Being able to sit back down at my computer and spend time working on this has been such a blessing.
I feel as though my mind has been in neutral far too long, and while I’ve been coasting through the motions I needed something to mix things up a bit. Even though I’m not a very good writer I love being able to voice my words to the universe, plus taking photographs again for the blog have been a lot of fun for me.
Thankfully I have an iPhone since my DSLR camera died. The image quality from my iPhone is great, which was surprising at first! Hopefully, I can save and look into a new camera, but for right now I’m covered. The road of recovery from my surgeries have been rough, but I feel like I’m back. Well…almost.
This photograph was shot awhile ago before we lost the blog. It was one of my favorite images and such a great recipe, so I wanted to repost it.
Indian butter chicken over spiced rice is a little spicy, creamy, and mild. I’m not sure what most people imagine about Indian food if you’ve never had it before, but this dish is a delicious recipe to break you in.
Originally, butter chicken was made to use up the leftover chicken that was cooked in a tandoori oven. The combination of cream and spices helped the chicken from becoming dry.
I wish I had a tandoori oven. The possibilities would be endless. I’d probably try to invent things just so I could have a reason to use it.
Indian Butter Chicken with Spiced Rice
- 1 to 1 1/2 lbs of boneless and skinless chicken breast, cut into pieces.
- 1 Tablespoon of oil
- 1 onion, minced
- 1 1/2 teaspoons of garlic paste or finely minced
- 1 1/2 teaspoons of ginger paste or finely minced
- 14 oz can of crushed tomatoes
- 1/2 teaspoon of chili powder
- 2 Tablespoons of ghee (clarified butter) or 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil
- 1/2 tablespoon of tomato paste
- 1/2 tsp of garam masala
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 3 Tablespoons of unsalted butter, cut into pieces
- 1/2 cup of heavy whipping cream
- Step 1 In a medium pan heat 1 tablespoon of oil over medium heat. Cook chicken for about 5-6 minutes or until done. Remove from chicken from pan and set aside.
- Step 2 In the same pan heat the ghee over medium heat. Add onions, garlic, and ginger and cook for 30 seconds while stirring.
- Step 3 Add can of tomatoes, water, tomato paste, and sesonings to the pan.
- Step 4 Bring mixture to a boil, stirring, and reduce the heat to low. Stir occasionally as the sauce thickens.
- Step 5 Add butter to sauce and stir until incorporated with the sauce.
- Step 6 Whisk in heavy cream.
- Step 7 Return chicken to the pan and bring suace to a low simmer.
- Step 8 Continue simmering for about 5 minutes.
- Step 9 Remove from heat and serve with rice or naan bred.
- 1 1/4 cup of basmati rice
- 2 Tablespoons of ghee or 1 Tablespoon of butter and 1 Tablespoon of oil
- 2 cups of water
- 5 cloves
- 2 bay leaves
- 1 tsp fennel seeds
- 1/2 tsp of mustard seeds
- 1/4 tsp of ground cardamom
- 1 tsp of salt
- Step 1 Rinse basmati rise several times until the water runs clear.
- Step 2 Melt the ghee in a pot with a snug fitting lid over medium-high heat.
- Step 3 Stir the rice into the pot so that it’s covered with the ghee. Add the spices, water, salt, and bring to a boil.
- Step 4 Turn the heat down to low and continue cooking for about 25 minutes.
- Step 5 When ready to serve, remove lid and scoop out. Break up any lumps with the back of the spoon.
- Step 6 Enjoy!