This weekend we did a bunch of meal prep for the week to come, in the hope that our evenings will be a little less hectic; also so that I can spend the next few days’ nap periods cleaning and decluttering so we can start decorating next weekend.
We made bread, pie, spaghetti sauce, chicken noodle soup, and butter chicken. I’ve been asked for the recipe, and since I’ve made enough modifications to the original one I found on allrecipes.com to make it hard to follow it as written, I’m going to reproduce it here.
Easy Butter Chicken
1/4 cup butter
1 lg. onion, finely chopped
3 – 4 cloves garlic, minced
1 (15 ounce) can unsalted tomato sauce
1 lg. can evaporated milk
1 tsp salt
1 tsp garam masala
2 tbsp tandoori masala**
1 cup frozen chopped spinach
1.5 lbs boneless chicken breast or thigh, cut into bite-sized chunks
Melt 2 – 3 tbsp. of butter in a pan on medium heat. Add the garlic & onions, and cook gently until the onions start to carmelize. Add the remaining butter, tomato sauce, evaporated milk, and spices. Simmer on very low heat for about ten minutes, stirring frequently, until the sauce has thickened to the desired consistency. Add the frozen spinach and the chopped chicken; increase heat slightly and let simmer for about half an hour until the chicken is cooked through.
Serve over hot basmati rice or with naan bread. This is a very mild-tasting curry; kids love it, and although the spinach is not authentic it adds a nice texture & flavour to the dish (as well as sneaking some dark-green leafy vegetables into your children!)
**If you can’t get tandoori masala at your grocery store, you can mix your own:
2 tbsp garam masala
2 tbsp ground cumin
1 tbsp coriander powder
4 tsp paprika
2 tsp mustard seeds
1 tsp turmeric
1/2 tsp red chili powder
Mix all the spices together in an airtight container.