Recette Strawberry, Lemon, and Mint Flavoured Water Recipe
A Classic Full of Flavour
This butter chicken recipe showcases the La Beef tomato. Meaty, juicy and full of flavour, it gives the creamy tomato sauce a velvety texture and a beautifully balanced taste. Fragrant with spices and easy to prepare, this comforting dish is perfect for a flavourful family meal.
Ingredients
Chicken marinade
- 4 boneless, skinless chicken breasts, cut into pieces
- 15 mL (1 tbsp) olive oil
- 5 mL (1 tsp) chili powder
- 3 mL (½ tsp) curry powder
- Salt and pepper, to taste
Butter chicken spice blend
- 15 mL (1 tbsp) grated fresh ginger
- 15 mL (1 tbsp) curry powder
- 8 mL (1½ tsp) ground cumin
- 5 mL (1 tsp) ground coriander
- 3 mL (½ tsp) chili powder
- 2 mL (¼ tsp) garlic salt
Sauce
- 15 mL (1 tbsp) olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 La Beef tomato (sold loose), diced
- 310 mL (1¼ cups) 35% cream
- 80 mL (⅓ cup) Campbell’s chicken broth
- 250 mL (1 cup) homemade or store-bought tomato sauce (see sub-recipe)
- 2–3 sprigs fresh cilantro
Preparation
Instructions
- In a bowl, combine the chicken, olive oil, curry powder, chili powder, salt and pepper. Mix well and let marinate if time allows.
- In a separate bowl, combine the ingredients for the spice blend. Set aside.
- In a deep nonstick skillet, sear the chicken for 2–3 minutes. Transfer to a plate. It will finish cooking in the sauce.
- Add the olive oil to the same skillet. Cook the onion for 1–2 minutes, until softened. Add the garlic and spice blend, and cook for another 1–2 minutes, stirring.
- Add the diced La Beef tomato and cook for 2–3 minutes, until it begins to soften. Pour in the cream and chicken broth, and bring to a gentle simmer.
- Stir in the tomato sauce, then return the chicken and any juices to the skillet. Simmer until the chicken is fully cooked and the sauce has thickened. Stir in the fresh cilantro.
- Serve with basmati rice and warm naan.
