The Gilmore Park Church Community Kitchen resumed in late January. It’s been a month since we last met at the Christmas Potluck.
Minoo started the kitchen with 3 recipes. The theme for this kitchen was curry and comfort food.
Butter Chicken is certainly my family’s comfort food. Arkensen loves butter chicken.
Minoo served the butter chicken with a Quick Curried Couscous.
The Quick Curried Couscous had been covered in chowtimes.com before.
- 2 lbs boneless chicken meat (cut into cubes)
- 2 lbs tomatoes
- lemon juice from 1/2 lemon
- 1 cup half & half
- 2 tablespoons butter
- 1 packet Shan Butter Chicken mix
Source: Minoo adapted the recipe from a Pakistani family
|Combine the butter chicken mix with 200ml water and juice from 1/2 lemon.|
|Marinate the chicken cubes in the marinates for 30 minutes in the refrigerator.|
|Cut an X on the top of the tomatoes.|
|Boil the tomatoes in a pot of water for 10 minutes or until the tomatoes are soft and tender.|
|Drain the tomatoes and let cool. With the cut, the tomatoes skins can be peeled off easily.|
|Puree the tomatoes with a hand held blender or chop the tomatoes finely.|
|Melt the butter in a large saute pan on medium high heat.|
|Remove the marinated chicken with a slotted spoon.|
|Stir fry the chicken with butter for 10 minutes.|
|Add the marinates to the chicken.|
|Add the tomato purees and bring to a boil.
Cover and simmer on low heat for another 15 minutes or until the chicken is fully cooked.
|Season with salt and ground black pepper to taste.|
|Add half & half cream and cook for another 5 minutes.
Butter chicken is best served with steamed basmati rice or naan.