Next to jeans and soft fleecy sweatshirts, warm comfort food is one of my favorite things about the cool temperatures that come with Fall. This Butter Chicken Recipe fits the bill perfectly. It is easy to make and gets two thumbs up from everyone in my family—including my one year old who could not stop cramming little bites of chicken and noodles into his tiny maw when I made this for dinner last night.
If you like a little heat up the Cayenne Pepper. If you don’t want there to be even a tiny hint of spicy eliminate it all together. Don’t have fresh lime or garlic? Feel free to substitute the bottled stuff.
This recipe makes a decent sized quantity and there is always enough leftovers for lunch the next day at our house (we are a family of 4 with two under 6 years old).
- 3–4 Boneless Skinless Chicken Breasts, cut into bite size pieces
- 6 cloves of garlic, minced
- 1 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Cumin
- 1/4 tsp. Ground Coriander
- 1 Lime, juiced (about 2–3 TB.)
- 1/2 Red Onion, diced
- 1/4 cup Butter
- 1 can (15 ounce) Petite Diced Tomatoes
- 1 can (15 ounce) Tomato Sauce
- 1 cup Heavy Cream
- Egg Noodles or Rice
- Combine the first 8 ingredients (Chicken through Lime) in a non-reactive container or large Ziploc bag. Marinate 30 minutes to overnight.
- Sauté the onion in butter in a large skillet.
- Add marinated chicken (and any remaining marinade) and cook approximately 10 minutes.
- Add tomatoes and tomato sauce to the chicken and onion mixture.
- Cover and cook over medium-low heat for 30 minutes.
- Add Heavy Cream.
- Serve over noodles or rice.