A nickel will get you on the subway, but garlic will get you a seat.
~Old New York Proverb
Here’s a recipe from one of my favorite food blogs, The Pioneer Woman. This is a traditional Indian dish also called Butter Chicken, but that name doesn’t sound nearly as appetizing to me. Plus, the recipe doesn’t call for much butter. I know, I know, who am I to question the chefs of India? But just humor me, mmkay? Chicken Makhani.
This recipe is easy, but not necessarily fast, so you’ll want to plan ahead. First, you make a marinade with lime juice, garlic and spices. Let chicken sit 4-6 hours, or overnight. I filleted the chicken because the breasts seemed so thick, but it turned out a little dry. So I’d recommend just throwing the breasts in the marinade as they are.
Sauté a chopped onion in butter until soft. I suppose you could use a white onion for this, but I usually use yellow because they are milder and make me cry less. Next, add the marinated chicken breasts and cook for about 10 minutes. Mmmm.
Right about now, you’ll want to start your rice. We didn’t have any basmati rice, so we used plain white rice seasoned with a little salt, pepper and saffron. YUM! To the chicken and onions, add a can of tomato sauce and a can of diced tomatoes, then cover and cook on a medium-low flame for about 30 minutes. Turn off heat, add cream and fresh cilantro, and serve over rice.
6 pieces boneless, skinless chicken breasts (about 2 1/2 lbs)
5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 whole lime, juiced
1 whole onion, diced
1/4 cup butter
1 (14.5 oz) can tomato sauce
1 (14.5 oz.) can petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro, to taste
2 cups basmati rice
Combine first 9 ingredients 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 and cilantro just before serving over rice.
Note: this is a little spicy, but you can cut back on the cayenne if you want.