Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that all of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This month I was assigned yet another fabulous blog, Let's Try These. I love the catch phrase on Vivian's blog, "So much to try so little time!" Oh Vivian I couldn't agree more. I had set up some time last week to peruse this blog for my recipe choice but as soon as I clicked on the link to the blog and the page opened, I saw this amazing Indian Butter Chicken and really had no need to look further. My mouth was watering! I love Indian flavors and just posted another recipe for Indian Style Chicken with Lentils just last week. I did do some perusing though even though my heart was set on this dish. I am definitely going to try out some of the other recipes I saw on this blog like the Garlic Sesame Mushroom Green Beans - Yum!!
So, are you wondering what I thought of the Butter Chicken? Let's just say that when Hubby asked me to pack the leftovers for his lunch I came real close to telling him there was none left just so I could keep it for myself....(I'm kind of still kicking myself for being a nice honest wife.) We loved this sauce, the flavors were delicious I added half the suggested green chilies for the kids sake but I think I could have added it all and the spice level would have still been OK for them. This is a great dish and I will definitely keep it in our rotation...Enjoy!!!
recipe from Let's Try These - serves 4
What you need:
For the marinade
1/2 teaspoon garam masala
1/2 teaspoon kosher salt
2 teaspoons minced fresh ginger
4 cloves minced garlic
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 1/4 pound skinless boneless chicken thighs, diced (Vivian suggests deboning them
yourself to save some money - I did that - thanks for the tip Vivian!)
For the Sauce
5 tablespoons butter
1 medium onion, diced
1 (15 ounce) can tomato sauce
1/4 cup plain Greek yogurt
1 tablespoon garam masala
1 teaspoon kosher salt
2 tablespoons diced green chilies (optional)
1/2 teaspoon cayenne powder (optional)
What you do:
First make the marinade by combining the garam masala, salt, ginger, garlic, olive oil and lemon juice and pour over the diced chicken. Put everything in a large Ziploc and place in the fridge to marinate. Be sure to turn the bag at least once. Refrigerate for at least two hours.
In a large skillet over medium heat, pour the chicken and marinade into the pan and cook chicken until browned. Remove the browned chicken from pan and set aside.
Using the same pan, melt butter over medium heat and add onions and chilies; cook until the onions become soft and translucent. Add the chicken, any accumulated juices on the plate and remaining ingredients to the pan; simmer for thirty minutes.
I served this chicken over Basmati rice.