I have a conundrum.
You see, I’m just about out of chicken stock. Really, I need to roast this chicken for dinner tonight and then use the bones to make some. (Don’t roasted chicken bones make the most beautifully dark & rick stock?!)
But what I really want to do with the chicken is to de-bone it and make Butter Chicken. Butter Chicken has been calling my name since first I put it into my mouth. Don’t you ever have these menu planning woes, or is it just me?
On the one hand, I want to be a good girl and follow my menu plan, after all it’s only mid-January and I don’t need this chicken tempting me to leave the path of Homemaking Order that I’ve resolved to follow this year! On the other hand, I hate a weak stock and am feeling far too lazy to add in the extra step of roasting the bones by themselves first.
Ah, the troubles of a first world homemaker!
You haven’t heard one word I’ve said since “Butter Chicken,” have you?!
All you’ve thought of is, “What is this Butter Chicken of which she speaks?” “How do I make Butter Chicken?” “Is it really as good as she’s making it out to be or is she blowing smoke up my backside?” “I want some Butter Chicken!”
I don’t blame you. ‘Cause Butter Chicken is darn skippy and you’re going to want to be working this one into your own menu plan! I know I had never heard of this dish, was more than a little intrigued, and couldn’t wait to see what it was all about!Print
- 2 boneless, skinless chicken breasts, diced
- 1 onion, diced
- ¼ cup of butter
- 1 Tablespoon of Butter Chicken Seasoning
- 1 cup of cream
- 1 Tablespoon of Tomato Paste
- Saute the chicken and onion in the butter until the onion is clear and the chicken is fully cooked.
- Add the Butter Chicken Seasoning and continue to saute until you’re find yourself wondering what is in all of this delicious spicy scentedness that is wafting up into your nose.
- Add in the cream and tomato paste and heat it until it’s bubbly and you can’t possibly wait any longer for it to make it’s way to your mouth.
- Serve over a sauce-soaking-up rice or egg noodles… or I think my Great Grannie’s homemade spaetzle would go quite nicely.
I got my Butter Chicken seasoning from 42 Things, along with a whole mother load of other wonderful tempting spice blends! I’m really looking forward to getting some more beef in here and trying the steak spice!
But since we did just butcher a pig a couple weeks ago, the Hot Italian Sausage seasoning has been being used in copious amounts… Last night I made some sausage & pasta with kale, peas and then cooked it all in cream for a few minutes. Oh my! It’s dinner’s like that that make me wish I had my husbands metabolism!!
So go check out 42 Things and grab some good spices.