There is a glaring omission in the recipe repertoire of FoodieCrush which I am in the process of remedying as we speak. Chicken. Simple, easy and basic chicken.
While this recipe for Indian Butter Chicken tastes far from basic, it’s one I really can’t forget to share and is so simple to bring together it works great as a weeknight meal. Even the picky kids will love it’s creamy, tomato flavor. Well, minus those pesky peas of course.
I’m such a fan of chicken thighs. I know, everyone boasts about the virtues of boneless chicken breast but where’s the flavor? It’s all in the thighs people.
What other veggies I could throw into the butter chicken mix. Broccoli? Mmm, maybe. Carrots for sure. Mushrooms are an absolute yes, but I love mushrooms. Maybe even zucchini? Mmmm, I think so.
- 2 tablespoons vegetable oil, divided
- 4 tablespoons butter, divided
- 1 onion, diced
- 3 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 6 ounce can tomato paste
- 1 cup tomato sauce
- 1 bay leaf
- 2 cups cream
- 1 pound boneless chicken thighs, cut into 1 inch pieces
- Kosher salt and freshly ground black pepper
- ½ cup frozen peas, defrosted
- ½ lime
- Cilantro leaves, for garnish
- In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil over medium-high heat, add1 tablespoon butter. Add onion and cook for 4-5 minutes or until translucent. Add garam masala, ground ginger and chili powder and cook for 2 minutes, stirring often. Stir in tomato paste, tomato sauce and bay leaf and cook for 2 minutes. Add cream, bring to a boil, reduce to simmer and cook for 5 minutes.
- Meanwhile, season chicken with kosher salt and pepper. Add remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes or until chicken is lightly browned on all sides. Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through. Add peas and remaining butter to sauce and cook until peas are warmed through and butter is melted. Garnish with lime and cilantro leaves and serve with basmati rice.
This week started off slightly off-kilter thanks to a flu bug that will keep me from enjoying Mexican food again for a good long while. Such a shame.
Thanks to this bug-imposed cleanse, I spent the entire day of Monday bed-bound which gave me the chance to catch up on all residual episodes of the new season of Real Housewives of OC plus reruns of BH and Atlanta. Sometimes you just need to let your mind not think. Which makes a perfect match with anything on Bravo. I heart Bravo.
After a full day mind-suck filled with 4-inch heels and plenty of contrived circumstances (shockingly placed hand to heart as my jaw drops at just the right banal beat) I balanced out the vixen-fest with my DVR’d episodes of Dr. Oz.
I find myself intrigued with his cheesy visuals of fat expanding in the body or how the liver detoxifies that circle the really good, solid health information he actually delivers. Even if my husband says it’s more like an informercial and some of it simply isn’t pretty. I on the other hand, can’t keep from perusing through each and every episode.
By Wednesday I figured I may as well keep the unscheduled cleanse going which resulted in this:
With a swift print of a 20% off coupon for Bed, Bath and Beyond and not much food yet in my stomach, the decision to buy the tricked out 900 Watt Breville Juice Fountain was easily made. My justification was food blogger research —aka tax write-off —and hey, it’s almost Mother’s Day. Plus, I WAS SICK!
We’ll see how long this juicing thing lasts. But with husband on board and his obsession with cucumber juice in full swing with a 7-iron in hand as we speak, this Very Green Juice with kiwi and cucumber is at the top of the weekend’s recipe list. After we get our tomatoes planted.
How about those Friday Faves…
If they would have taught music history like this I may have actually stayed awake because I would have been singing and along.
In for the save! An on-demand aka printable Mother’s Day card that’ll get you that extra piece of pie.
A future contender on The Voice and she’s only eleven years old. Proud to say she’s a Utahn too.
I’m crossing my fingers and maybe two toes in hopes that the Mother’s Day fairy (aka my husband) has been watching over my shoulder while I’ve been shopping and that I’ll wake up on Sunday to find this birding beauty in my front yard.
My mom and Oprah told me I should read this book about loss and healing through inner strength. And a lot of hiking boots.
One of my most favoritest movies ever. A reminder to appreciate a mom’s love under every circumstance.
Schmooze or lose: a lesson in business that doesn’t have to be cheesy. Unless, like me, you love cheese.
After perusing blogs heavy on photos of cupcakes, chicken wings and barrels of pasta, I sometimes like to lose myself in these short stories that bring me along on the journey of two brothers in search of simple adventures.
Have you fallen victim to fellow diners who always want to split the meal but then stiff the tip? This free tip calculator app lets you leave the table still as friends and with your head held high.
I am such a bath whore, savoring my nightly ritual no matter what time I go to bed. These DIY bath salts will make my soak that much more stellar.
Grow up and dump the red cup with this handy infographic that will help keep your glass half full.
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