Monday, October 4, 2010

Butter Chicken

Hello friends!

We all have days that are pressed for time. This is one of my favorite things for those types of days - Kitchens of Indian Paste for Butter Chicken Curry.

You will learn as this blog progresses that I am very picky about my products. This one meets my standards - no nasty preservatives, no trans-fats, no high fructose corn syrup or anything else gross.

I love Indian food. GOOD Indian food. And I have found that it is very difficult to replicate with pre-made sauces (I've tried Trader Joe's and mixes from Whole Foods but found them watery). I even have a hard time making Indian food taste good when I make it from scratch (although I've been getting better with tips and spices from my friend CJ. Hi CJ!).

This, my friends, really DOES taste like the real thing - thick and just the right amount of spice (for me... the Husband likes things a bit spicier).

All you do is add this paste to a pound of chicken (I use chicken breast cutlets from Costco... I LOVE COSTCO), 3 tablespoons butter (yes I eat butter.. that is for later), and 1 cup of water. Simmer for 20 minutes - which is conveniently the same amount of time it takes to make basmati rice.

Tonight I was actually on the treadmill and jumped off to whip this together then jumped back on for 20 minutes and then voila it's dinnertime!!

Oh, and obviously I bought it from :) Although I have seen it at Publix too in the ethnic food section.

1 comment:

  1. Hi Lauren! :)

    The secret to cooking Indian food (well, one secret anyway) is using Ghee, or clarified butter. That Palak Paneer I made for you guys had lots of it. The first time I made a curry with ghee it was like an eye opening experience, and I haven't looked back since.

    In Italian cooking the holy trinity is onion, carrots, and celery. Well, in Indian cooking, the holy trinity is onion, garlic, and ginger. Get those in a harmonious balance and anything you make will be fantastic.

    And the third secret of Indian cooking I will imbibe unto you, which goes any cooking really, is love. Love what you cook and it will love you back!