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Creamy Tomato Chicken

Creamy Tomato Chicken

Adapted from Tasty Kitchen

I saw this recipe on Tasty Kitchen (an offshoot blog of Pioneer Woman) called “Butter Chicken.”  Since butter is one of my favorite ingredients, I was intrigued and excited about trying it.   I really have no idea why it’s called Butter Chicken.  It only has 4 tablespoons of butter in it (which I consider to be minimal) and that’s it.  You cook the onions and chicken in the butter, which is what I do with most chicken recipes, so the name is somewhat misleading.  I was a bit disappointed at first, but I went ahead and tried the recipe anyway, since I had all the ingredients, including the 1/4 cup of butter.  Despite the fact that it really isn’t Butter Chicken, it really is good.  The tomatoes and cream make a delicious creamy sauce and is terrific over Basmati rice.  It’s almost like a pink sauce over pasta, very subtle and yummy, so even though “butter” was not the most prominent ingredient, we still enjoyed it.  I halved the recipe since there were only two of us.

  • 4 boneless, skinless chicken breasts
  • 5 garlic cloves – minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cardamon
  • 1 lime – juiced
  • 1/4 cup butter
  • 1 onion – diced
  • 1 can tomato sauce (14.5 oz)
  • 1 can petite diced tomatoes (14.5 oz)
  • 1 pint heavy cream
  • 2 cups Basmati rice

Combine first 9 ingredients and marinate overnight.

Saute onion in butter until soft.

Add marinated chicken and cook about 10 minutes.

Add tomato sauce and diced tomatoes.

Cover and cook for 30 minutes over medium low heat.

Add cream and cook to heat through.

While chicken is cooking, cook rice according to package directions.

Serve over Basmati rice.

PRINT RECIPE

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