Butter Chicken

I love Indian food.  Why?  Because it almost always involves chicken and rice!  I have never tried Butter Chicken at a restaurant before but I thought it sounded interesting so I went ahead and tried it even though I had no idea what I was in store for.  It was good.  I wouldn't say I loved it but Jeff did!  So I am posting it anyway because I know this recipe is capable of people loving it and maybe that person is you! 

Indian Butter Chicken

source: Joelen of What's Cookin', Chicago?, slightly adapted by Amy's New Kitchen
serves: 6

Ingredients:

1 Tbsp vegetable oil

1 lb boneless, skinless chicken thighs, cut into bite-size pieces

1/2 tsp garam masala

1/4 tsp cayenne pepper

1 Tbsp vegetable oil

1 white onion, chopped

2 Tbsp unsalted butter

2 tsp fresh lemon juice

1 Tbsp ginger, finely grated

1 clove garlic, finely grated

1/2 tsp garam masala

1 tsp chili powder

1 tsp ground cumin

1 bay leaf

2 cups tomato puree

1 jalapeno, seeded and diced

1 cup heavy cream

1/4 cup plain yogurt
1/4 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper

1 pinch salt

1 pinch black pepper
1/4 cup finely ground cashews


Heat 1 Tbsp oil in a large skillet over medium heat.  Add chicken and season with 1/2 tsp garam masala and 1/4 tsp cayenne pepper.  Cook until lightly browned, about 10 minutes. 


Meanwhile, prepare the sauce by heating 1 Tbsp oil in a large saucepan on medium high heat.  Saute onion until soft and translucent.  Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf.  Cook, stirring for 1 minute.  Add tomato puree and jalapeno and cook for 5 minutes, stirring frequently.   Stir in cream, yogurt and cilantro.  Reduce heat to low, and add the browned chicken.  Simmer for 10 minutes, stirring frequently.  Season with salt and pepper to taste.  Just before serving, add the ground cashews and stir.  


Serve over steamed basmati rice.

 Does that not look awesome?  We had this with pita and Roasted Red Pepper Hummus!  More on that later! 

I made some slight changes to the amounts of ingredients from Joelen's version of this recipe.  There was a little too much garam masala for my taste so I halved it in my recipe.  I also added a jalapeno pepper because I think it would've added a little kick and really put this dish over the top!

Shredded Chicken

Tacos, tostadas, enchiladas, nachos, taco salad, and burritos are just a few things that I can think of that this chicken would be perfect for.  This was a really fresh dish since it uses fresh vegetables for flavor and not just a packet of taco seasoning mix to go with it.  We used the meat to make chicken tacos but there was so much leftover that we saved some for lunches the next day and froze some so that I can make chicken enchiladas when the weather starts to turn cooler.  And the chicken was so tasty I can't wait for those enchiladas!

Shredded Chicken

source: Food.com, slightly adapted by Amy's New Kitchen
servings: depends on what you're making with it.  About 8-10 servings.

Ingredients:

• 4 boneless skinless chicken breasts  
• 1/2 medium onion, sliced
• 2 garlic cloves,  smashed
• 1 Tbsp sea salt 
•  water
• 2 Tbsp butter
• 1 garlic clove, minced
• 1/2 medium onion, diced
• 1 medium tomato, seeded and diced
•  3/4 green bell pepper, diced 
• 1 jalapeno, diced (seeded if you prefer less heat)
• 1 1/2 tsp freshly grated black pepper
• 1/4 cup cilantro, chopped
• 2 tsp ground cumin
• 1/4 cup tomato sauce 
• 1 1/2 tsp sea salt
• chicken broth (reserved) 

Place chicken, onion slices, garlic cloves and add just enough water to cover the chicken in a large pot.  Bring to a boil, cover and lower heat to a simmer.  Continue cooking for 25 minutes.


Remove chicken from broth, let cool, then shred.  Reserve the broth for later.


Meanwhile, while the chicken is cooling saute the butter, garlic clove, onion, tomato, bell pepper, jalapeno, pepper, cilantro, and cumin for 10 minutes.  Stir in shredded chicken then briefly saute.  Add tomato sauce, salt and 1/2 cup of chicken broth at a time until the chicken is as juicy as you like.

Curried Rice Pilaf

OhMyGod, I love rice!  Not really sure why, but I have loved rice since I was just a little thing.  And I've been known to just eat a big old bowl of plain white rice for lunch or dinner, oh-and breakfast too.  Now that I've started experimenting more with flavoring my rice I'm much more open to 'tainting' my rice now that I know how much more I can like it.  (Honestly-I didn't even think that was possible!)

This recipe is a simple, tasty way to upgrade a side dish of rice!

Curried Rice Pilaf

source: Food Network, June 2010 magazine edition
Serves 4

Ingredients:
1 small onion, diced
2 cloves garlic, smashed
zest of one small lemon
1/2 tsp Curry Powder
pinch of Turmeric
1 cinnamon stick
1 Tbsp unsalted butter
1 tsp olive oil
1 cup basmati rice
1 1/3 cups water
1/2 tsp sea salt
Juice from half a lemon
1/8 cup chopped cilantro
1/4 cup cashews, chopped


Saute onion, garlic, lemon zest, curry powder, turmeric, and cinnamon stick in a saucepan with the butter and olive oil until lightly browned.  Add rice and stir until lightly toasted.  Add water, season with salt then bring to a boil.  Cover and simmer for 15 minutes.  Let sit for 5 minutes, fluff with a fork, add lemon juice, cilantro and cashews and serve immediately. 

I can't wait to make gyros and make this rice again to accompany them!  It's not exactly traditional rice to go with gyros, I just think it sounds good!

Cilantro Lime Rice

I love rice.  I'm pretty positive that I could eat rice every day for the rest of my life.  And be completely happy.  When I go to Chipotle, I always ask for extra rice.  Because what is better than rice?  But more rice?! 


This recipe isn't exactly like the rice from Chipotle, but I'm gonna say it-I like it better.  Shhhh-don't tell Chipotle on me.  I still love them  ;-)

 

Cilantro Lime Rice

recipe from Cooking Mexican Recipes

Servings: 4

Ingredients:

1 Tbsp olive oil

1 cup basmati rice

2-3 cloves garlic, minced

1 1/2 cups chicken broth, low sodium

3 Tbsp fresh lime juice

1 1/4 tsp sea salt

1/2 cup cilantro, chopped

zest of one lime

Add the oil to a sauce pan then heat on medium heat.  Add the garlic and the rice to the oil.  Saute for about 2 minutes, stirring frequently.

Add the chicken broth, lime juice, and salt to your rice.  Bring to a boil.  Cover and cook on low for 15 minutes.  (If you use a different type of rice-cook the rice according to package directions.)

When the rice is done, add lime zest and cilantro.  Stir to mix and serve immediately. 

We've had this rice in burritos, mixed in with shredded pork, along side fajitas, and more.  It is a great side to any mexican inspired dish.

Cilantro Lime Pesto Pasta

I love cilantro.  I wish there were more recipes to use it since I love it so much.  When I went in search of a cilantro pesto and found this recipe I was in heaven.

Guru's Cilantro Lime Pesto Pasta
Original recipe from: Food Network.com
Serves 6

Ingredients:

• 1 cup fresh cilantro leaves (do not include stems)
• 4 tablespoons extra virgin olive oil
• 4 tablespoons water
• 2 tablespoons sliced, toasted almonds
• 4-5 cloves chopped, fresh garlic
• 1 1/2 teaspoon lime juice
• 1 cup shredded asiago, divided
• 1 1/2 teaspoon salt
• 1/4 cup chicken broth
• 4 cups pesto sauce
• 1 cup sun-dried tomato, julienned

 In a food processor mix together cilantro, olive oil, water, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine your favorite cooked pasta (I used tortellini), pesto sauce, and contents of food processor. Stir. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.

This recipe was good, but it wasn't as saucy as I would've liked.  I did add some extra olive oil and water to the food processor to help lighten the sauce some.  It was a very flavorful side dish though.  I would definitely make it again, but instead of using store-prepared pesto sauce I would rather make my own.  The store stuff is nice if you're in a pinch and don't have time to make any.  Definitely quick and easy!