Friday, September 11, 2015

Indian: Butter Chicken

Now, I know what you're thinking, "Uh, Jaime already did butter chicken!" Well, I did a much lazier edition of butter chicken! I didn't have half the spices the recipe called for and the bulk spice section in our small grocery store didn't help either. Luckily, the Asian aisle did!

Ingredients:
1 Chicken Breast
1 Packet Butter Chicken Paste
4 tbsp Butter

2 c Rice optional

 See? Lazy.

   So, really all I did was combine the paste with butter, let that cook for 15 minutes then added the chicken. It was pretty easy so I tried making Naan bread. Well, that didn't turn out very well so we'll just leave that wayward moment out of the post!

   I served the butter chicken on top of rice and served it with bread and salad. It was very spicy for me! Like so spicy I could barely finish. My husband served an LDS mission in Australia and was able to meet a lot of Indian immigrants. He was served a lot of spicy Indian dishes so he was used to both the strong flavor and spices and enjoyed it quite a bit! This is something I think I'd have to make from scratch next time to tone down the spicy level!

4 comments :

Diana said...

Maybe we should have eaten more spicy food when you were young so you would enjoy spicy stuff.
Or not!
You kind of chose a recipe like me!

Just Jaime said...

Was it spicy hot or just a lot of spices? Butter chicken usually doesn't have much heat.

Jasmine said...

It was spicy hot! Even M thought it was hot and he things I'm a wimp in the spice department.

Jordan McCollum said...

You're right, that's one advantage of making it yourself--but it's a lot more work!

Next time you're down here, let's go to the restaurant that inspired this--you get to pick your heat level. :D

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