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!

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!


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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