November 6, 2011

Quick Butter Chicken

Sorry for leaving you hanging the last couple of months.  It my favorite time of year again.  I've been in the kitchen making some tasty things to share just in time for the cooler weather.  
For recipes like this, you normally want to follow the ‘low and slow’ rule in a Dutch oven or crockpot to allow the ingredients to marry together to create a delicious flavor. However, for those of us that work long hours, that particular cooking method isn’t an option on most weeknights if we want to eat at a decent hour.   I’ve always taken my time with this recipe but one night I was craving the buttery, creamy goodness of this dish and decided to try a quick method to see how it worked out.  I think I got it down to around 30 minutes for those of you who like quick and easy.
I like to use the boneless, skinless chicken thighs because they cook faster.  I’ve seen other recipes that marinate the meat over night with various spices.  I didn’t plan ahead so this is my quick version and I think it turned out pretty tasty.   I do suggest that when and if you have the time, that you cook this dish lower and slower.   It’s almost that time of year anyway for big pots of delicious comfort food.  Get the crockpot out and make the house smell all tasty while it cooks throughout the day.
When I cook delicious food such as this, it reminds me of back in the day before I knew what I was doing in the kitchen.  I threw a lot of nonsense together and most of it really should not have been consumed.  We all have flops and I understand that now that I cook tons more than back then.  I realize now that it’s okay to not eat every dish you make.  Duds are expected here and there.  I remember making a so-called “Chicken Alfredo” one evening using cream of mushroom soup as my sauce, maybe some flour and who knows what else and served it to my boyfriend (now husband).  I knew it tasted bland and horrible.  Wow, that “white sauce” was a big no-no!  That was also back when the only seasonings I was willing to use or eat were salt, pepper and garlic powder. I think he forced it down so my feelings wouldn’t be hurt.  It’s so sweet how guys do that when you’re dating.  Then when you get married they are honest and let you know when something sucks.  I’m not sure which I dislike most to tell you the truth. 
Cheers to expanding my horizons and learning to share delicious recipes such as this!

2lbs Chicken Thighs, Boneless, Skinless
4 tbsp unsalted butter, divided
1 tbsp olive oil
1 medium onion, diced
1 tsp minced garlic
1-14.5 oz can diced tomatoes, (*I like to use basil, garlic, oregano seasoned)
¼ tsp ground cardamom
¼ tsp cinnamon
¼ tsp pepper
½ tsp salt
½ c heavy whipping cream
Heat a large skillet over medium-high heat.  In the meantime, season the chicken with salt and pepper on both sides.  Add 2 tbsp butter and olive oil to skillet and when melted, add chicken.  Brown the chicken on both sides 5-7 minutes.  Remove chicken from pan and add the onion.
Sauté the onions until they start to become translucent, about 8-10 minutes.   Then add the remaining 2 tbsp butter, garlic, tomatoes, cardamom, cinnamon, salt and pepper.  Bring to a boil.  Reduce heat to medium-low and stir in cream.   Cover and simmer on low for 10-12 minutes.   Take a taste and season with salt and pepper, if necessary.   Serve over steamed brown or basmati rice.

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