"The belly rules the mind."--Spanish Proverb

Better Butter Chicken Recipe

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This recipe for Better Butter Chicken, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kari Trail Strickler
Added: Friday, June 8, 2007


2 tbsp butter
1 c. chopped onions
2 tsp minced garlic
1 tbsp grated ginger
1 tsp chili powder
1/2 tsp ground tumeric
1/4 tsp ground cinnamon
1 can diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
1/2 salt
1/4 tsp freshly ground pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up
1/3 c. light cream
1/4 cup light sour cream
1 tbsp minced fresh cilantro

1. Melt butter in deep, 10 inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add ginger, chili powder, tumeric and cinnamon. Cook one more minute. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.

2. Add cut-up chicken, cream and sour cream. Simmer, uncovered, for 5 more minutes. Remove from heat and stir in cilantro. Serve over rice.

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Personal Notes:
Personal Notes:
Don't let the list of ingredients scare you--it really is easy and so good!

Using a store-bought rotisserie chicken makes this recipe much tastier than using plain chicken breasts. The combination of dark meat and light meat makes it scrumptious! Don't shred or cut the meat too small, or the finished dish won't look very appealing.




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