butter chicken

So. Very. Good.  I love the combination of tomatoes and cream.

I found this recipe this summer through The Pioneer Woman and tried it the next day.  And then I made it again Monday night.  I won't go so long before making it again.

This time I did add some extra vegetables to the dish.  I diced one carrot and added it with the onions.

I also seasoned cubed eggplant with the same spices used for the chicken marinade (garlic, salt, pepper, cayene pepper, coriander, cumin, and cardamon), sauteed it, and topped my butter chicken with the tasty eggplant.  For my husband and daughter (who aren't big eggplant fans) I just sauteed green beans with just a little bit of onion and salt and put that on top of their dishes.  They liked it that way too.

I've found cardamon in a few recipes lately, but have never used it before.  Since it kept coming up I bought some at the store Monday.  I added it to the chicken a few hours before it was finished marinating.  Not sure how much, if any difference, that made.  But now I've got it for this and the next time I make chai tea concentrate.