Butter Chicken

 Butter Chicken

I am going to India in a few days, so was inspired to make this for my husband, since he'll be in Europe while I'm in Asia.   This is delicious when served with naan (bread) and eaten with your hands.  All the yummy goodness gets scooped up into the soft warm bread.   

Here's some of the cast of characters.   Garam Masala, Curry powder, Chinese Five spice, butter, ginger, garlic, onion and cream.  (I cheated and substituted 0% fat Greek yogurt for the cream)

4 chicken thighs without the bone and skin.

 One onion chopped.

 Combine: 1 teaspoon of curry powder, 1 teaspoon of garam masala,1/4 tsp Chinese five spice, 1/4 tsp salt, 1/4 tsp pepper. (if you  don't have Garam Masala....you can use 1/2 tsp cumin, 1/2 tsp coriander)

 Sautee the onion in little oil in a large frying pan for about 5 minutes.

Chop up the chicken into cubes.

 Add the chicken to the onions and fry for about 5 more minutes.

 Now add the dry spices, 1 heaped teaspoon of chopped garlic and 1 heaped teaspoon of grated ginger to the pan and cook for 1 minute.

At this point add 2 tablespoons of tomato paste.

 Then  quickly add 4 tablespoons of butter and stir until combined.

                                    

Finish with adding 1/2 c cream.  I used fat free greek yogurt instead.  But cream would be so much better.  But I was trying to make it a bit more healthy. It still tasted amazing. 

 

Serve it with some fresh sliced vegetables and Naan (pita is a substitute if you can't find Naan) It would be great over rice too.
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I'm really looking forward to eating more wonderful Indian food in the days ahead.  Bangalore........here I come.

 Butter Chicken Recipe

4 boneless skinless chicken thighs
1 onion
1 tsp curry powder
1 tsp garam masala
1/4 tsp Chinese 5 spice
1 tsp garlic, chopped
1 tsp ginger, grated
1/4 tsp of both salt and pepper
1 Tbsp tomato paste
4 Tbsp butter
1/2 c cream

Brown onion and chicken in a frying pan for about 8 minutes, then add garlic, ginger, and dry spices and stir for one minute, then add the tomato paste and butter and stir until combined and finish with the cream.
Serve with Naan bread.

Penne pasta with asparagus, bacon and chicken.

PENNE PASTA WITH ASPARAGUS, BACON AND CHICKEN

This is a creation I made today for lunch, with my husband.  I've tasted something similar at a lovely place in Burbank, California, that we used to go to years ago.  I've been dreaming of making this for days, and today was the day to do it.

Here's the recipe:

1/2 box Penne pasta
I pot of boiling water
4 pieces of bacon, diced into large chunks
1 cup rotisserie chicken cut up (or 1 breast of chicken cooked and cut up)
1/4 cup julienned sun dried tomatoes in olive oil
4 garlic cloves, chopped
1 bunch of washed asparagus, diced

Sauce:
1/4 cup white wine 
1/2 cup cream (I cheated and used  plain unflavored coffee creamer)
salt and pepper:

Garnish:
1 small bunch of basil, julienned
Parmesan cheese, grated
1 Roma tomato, diced

METHOD:

Begin by pouring hot water into a large pot. Add a generous pinch of salt.  Bring to a boil and add the Penne pasta.  Cook according to the package directions, for 2 minutes less than the directions say.  Drain when done and add to the sauce.

In a large frying pan, cook the bacon (do not drain the grease).  Add the asparagus before the bacon is fully cooked, and stir.  Then stir in the sun dried tomatoes, and garlic.   Then add the cooked chicken.  When the asparagus is still firm/tender, add the wine and cream, salt and pepper.  Cook for 1 - 2 minutes.  Add the pasta and serve with a garnish of fresh tomato, Parmesan cheese and fresh basil.

Serves two huge bowls or four small bowls.

There were no leftovers today, we cleaned it up between the two of us!