Better Butter Chicken

Tonight, I wrastled a live, gi-normous chicken in the chicken coop. I plucked it and stuck it on a stick and roasted it rotisserie style. I then pulled chunks of meat off the bones and set them aside.

Next, I melted 2 Tbsp of butter in a large pot. I sauteed 1 C of chopped onions and 1 Tbsp each of fresh, minced garlic and ginger. When the onions were soft, I added 1/2 tsp cinnamon, 1/2 tsp tumeric powder and 1 tsp chili powder. After stirring for about a minute, I dumped in 3 tomatoes (diced) straight from the garden. The juicier the better. I also added 2 Tbsp tomato paste and 1 Tbsp brown sugar. Then I added salt and pepper to taste. Simmered the sauce for 10 minutes while covered.

While the sauce was cooking, I started the basmati rice. I made the usual amount of rice and added the usual amount of water, but added chicken bouillon, garam marsala, ground ginger and a tsp of olive oil to the water. I let the water boil, then I covered the pot and set the burner to low.

When we were about ready for dinner, I added the chicken chunks to the sauce along with 1/3C light cream and 1/4C plain yogurt. I warmed up the chicken for about 5 minutes. (At this point I also added some left over peas from a dinner past just to get rid of them, but this is not necessary.) I garnished with chopped cilantro. When the rice was finished, I would have added slivered almonds, but we were out. We ate the chicken over rice. It was delicious.

During dinner, another gi-normous chicken ate banana chunks and smacked his older brother whenever brother was dumb enough to walk within slapping distance.