Tuesday, March 29, 2011

Butter Chicken

I remember the first time I ever had Butter Chicken was actually in San Francisco! I had never tasted anything like it before, and very quickly I decided that I needed to give Indian food some serious trying. I love making Butter Chicken because it is different and my version is so quick and simple. It is nice and saucy which is perfect for dipping naan bread or covering a bed of rice.

2 tablespoons oil
1 onion
3-4 chicken breasts, cubed
1 can diced tomatoes (796 ml)
1 package Club House Butter Chicken seasoning
1 cup milk

- Heat oil in fry pan. Fry onions and chicken on medium high until chicken is no longer pink.
- Add tomatoes, Club House Butter Chicken seasoning, and milk.
- Simmer on medium for 10 minutes.
- Place in casserole, and warm prior to serving.
- Serve with naan bread and rice.

2 comments:

  1. This looks great! I"m sad we don't have those spices down here. I looked at their web site and they have so many varieties. They even have salt and vinegar popcorn seasoning! YUM!

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  2. Wow does that look amazing. I cannot wait to try it.

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