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
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!