“Autumn leaves don’t fall, they fly. They take their time and wander on this their only chance to soar.”
What a great time of year and I just love it normally a chill in the air from time to time, but not this week, an inspirational time to clear the old leaves of time and take a new look into the best times of the past year, to be thankful and celebrate with the best of family and friends…a time that I cherish. Fall into this time and savor the season.
As we are preparing for our annual trip to the Virginia mountains nightly dinners are selected based on how much prep and cooking time I have each day for the next few days, quick and easy is the way to go even for a company dinner on Saturday. I’m so thankful for a well stocked freezer as I have many contributions for times like these. I have planned a lasagna Bolognese for Saturday with a sauce made a couple of months ago, a gumbo base that just needs some fresh shrimp and some smoked sausage for a fireside dinner, hopefully, and a couple of containers of split pea soup for lunch after the apple orchard…oh, great assorted apples and a big wedge of cheese .
So for the first 30 minute dinner this week I have chosen a butter chicken recipe from our new guest chef Tieghan Gerard and the recipe is for a very nice butter chicken to serve over a nutty Jasmine rice. I did make just enough for two…
- 2 pounds boneless skinless chicken breasts cut into bite-size chunks ( I prefer chicken thighs)
- 1/4 cup plain Greek yogurt
- 6 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 2 teaspoons plus 1 tablespoon garam masala
- 2 teaspoon cumin
- 1 teaspoon tumeric
- 1-2 teaspoons cayenne pepper, use to your taste
salt and pepper
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 large yellow onion, chopped
- 1-2 teaspoons crushed red pepper flakes, use to your taste
- 1/2 cup tomato paste
- 1 (14 ounce) can full-fat coconut milk (or sub 1 cup cream)
- 1/2 cup fresh cilantro roughly, chopped
- steamed rice and naan, for serving
Instructions slightly adapted
- 1. in a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.
3. To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.
4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
5. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!