Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts
1 tablespoon garam masala
1 teaspoon ground ginger
1 teaspoon mild paprika
1⁄4 teaspoons cayenne
1⁄4 teaspoons ground cinnamon
1⁄3 cups cold butter, diced
1 cup onion, diced
2 teaspoons garlic, minced
1 can (28 ounces) diced tomatoes, with their liquid
1 can (19 ounces) chickpeas, rinsed and drained
1⁄3 cups heavy cream or half and half
1 cup cooked basmati rice
1⁄2 cups paneer (queso blanco is acceptable if you can’t find paneer)
1⁄4 cups fresh cilantro, chopped
4 large flour tortillas
Instructions
1. Heat oil in large skillet over medium-high heat and cook chicken until done, about 5 to 10 minutes per side depending on thickness of chicken breasts. Remove from skillet and cut into bite size pieces.
2. Combine garam masala, ginger, paprika, cayenne, and cinnamon in small bowl.
3. Heat 2 tablespoons butter over medium heat in the same skillet used for the chicken. Once melted, add onion and cook until tender, about 5 minutes. Add spice mixture and garlic and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and stir well. Simmer until liquid has reduced and mixture has thickened, about 10 minutes.
4. Transfer sauce to blender or food processor and blend until smooth. Use caution since mixture is hot. (I used my hand blender directly in the skillet since I like to live dangerously.)
5. Return tomato mixture to skillet set over low heat. Add chicken and chickpeas and cook, stirring occasionally, until chicken and beans are heated through, about 5 minutes. Add cream and stir gently. Add remaining butter a piece at a time and stir, adding more butter once each piece has melted. Do not allow sauce to come to a boil. Season with salt and pepper to taste.
6. Stir in rice, cheese, and cilantro and serve in tortilla shells.
No photo!
Comments
This recipe is from Canadian Family and it had lots of great aspects! However, through fault of mine or the recipe, it was entirely too soupy to work in tortilla shells. We sort of scooped it up with the tortillas instead. This might be resolved by letting the sauce thicken more in step 3.
However, the flavors and ingredients were great. I used queso blano for the cheese and we all really liked the addition of chickpeas to the butter chicken sauce. This was also a heck of a lot simpler to make than my regular butter chicken recipe which takes two days thanks to the marinade process. I hope to make these again and to get a photo to share with you all!