Friday, May 24, 2013

Reconstructed Butter Chicken

Reconstructed Butter Chicken

Butter Chicken is a dish I discovered a few years ago and it is just delicious. The wonderful warm spices combined with punch from the tomatoes and lime; all tied together with a splash of cream. Everyone that I have served it to has loved it and many have requested it again. The only problem with my previous recipe for Butter Chicken is the presentation. It just wasn't a dinner to impress.

This recipe is my dress to impress version of Butter Chicken. It still has all the wonderful components of Butter Chicken but is constructed in a restaurant worthy presentation. I paired mine with some lightly sauteed spinach and a bed of couscous. We felt like royalty eating this dinner. And sometimes that is what we all need. So spoil yourself.

Reconstructed Butter Chicken

Yield: 4 Servings
Time: 30 Minutes

2 chicken breasts- cut in half to create 4 thin cutlets
2 Tbsp garam masala
2 tsp cinnamon
3 Tbsp olive oil
3 Tbsp butter
2 tsp salt (I prefer kosher)
1 tsp garlic
1 tsp cumin
1 pint grape or cherry tomatoes
1 diced onion
2-3 Tbsp heavy cream
Juice of 1 lime

Start by seasoning all sides of the chicken with the olive oil and 1 tsp salt. Combine 1 Tbsp garam masala, 1 tsp cinnamon, 1/2 tsp garlic and cumin in a small bowl. Sprinkle over both sides of the 4 chicken cutlets. Grill the chicken until done (probably around 3 minutes on each side depending on your grill.

While your chicken is on the grill heat the remaining olive oil and the butter in a sauce pan over medium heat. Saute the onions for about 1 minute. Toss the whole tomatoes into the pan and cover for about 3 minutes. The tomatoes should have "popped" by this point. If they have not you may need to help them alone with a potato masher or a slotted spatula. Toss in the remaining spices ( 1 Tbsp garam masala, 1 tsp cinnamon, 1 tsp salt and 1/2 tsp garlic), stirring to combine. Add in the heavy cream and stir to heat. Squeeze in the lime juice and remove from heat. Serve on a bed of couscous, rice or over steamed vegetables. The chicken should be topped with the sauce.

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