Our cooking club’s “Spices” dinner was a great success! We started with an appetizer of chickpeas and spinach with smoked paprika, and then moved on to Kicked-Up Macaroni and Cheese and Butter Chicken. We finished the night with Orange Cardamom Cake and cups of tea.
This butter chicken features coriander, cumin, cardamom, and cayenne pepper. In fact, the chicken marinates in the spices and lime juice overnight, which is a big help when you are hosting dinner. The next day, I sauteed some onions in butter and cooked the chicken with tomatoes and tomato sauce. I followed the recipe, except that I forgot to add the cream before serving. I can’t believe I did that, I guess I was distracted by all the other great food.
The final dish was good though, and I would make it again, and perhaps increase the spices next time. It was fairly mild, even for me. Oh, and next time I’ll make basmati rice as suggested too. But on this night I made some naan – more on that tomorrow!
One thought on “Butter Chicken”
No one served green sprinkles as a spice? 😉