A Double Weekend Challenge

I decided to attack two things this weekend that have haunted me lately. Two things that would be a challenge. But I was up for it. I was up to tackle these head on.

The first? My closet. Out of shame and the need to show you how truly bad it was, here is the before picture.

Closet Before...the horror

I am cowering in shame at this point. Bad right? Well, after multiple dust bunny attacks, trips down memory lane, garbage bags of clothes for Goodwill and garbage bags of garbage, here is the final result…

Closet After!

It was a pain but┬ádefinitely┬ádefinitely worth the effort. Now on to my food challenge…Indian food.

I love Indian food. I scoured the web to find some of my favorite dishes to see how easy or painful they would be to try in my own kitchen. I stumbled upon a recipe for Indian Butter Chicken from a fellow Betty Crocker blogger, Baked Bree. (she is super awesome by the way..great recipes and great photos) I took that recipe and decided to change it up just a a tad. I have found that I would rather have meatless meals when I am out for Indian because the sauce is where all my love resides.

So I made this. Indian Butter Sauce. It is divine. It is spicy. It is painful but definitely definitely worth the effort.

Indian Butter Sauce

Indian Butter Sauce

This recipe is adapted from Baked Bree's Indian Butter Chicken

Ingredients

  • 1 onion, chopped
  • 2 tablespoons grated ginger
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 2 teaspoons garam masala**
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 can tomato paste (6 oz)
  • 2 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 bay leaves
  • 1/4 cup butter
  • chopped cilantro
  • chopped peanuts
  • cooked rice

Instructions

  1. In large pan coated with olive oil, cook the onions, ginger and garlic over medium heat. Cook for about 5 minutes or until browned.
  2. Add the garam masala**, chili powder, cardamom and coriander. Cook for two more minutes, stirring frequently.
  3. Scrape onion and spice mixture into blender or food processor. Add the tomato paste and chicken broth. Blend until smooth.
  4. Add puree back into pate and add bay leaves and cream. Let come to a boil and them simmer for 5-7 minutes, stirring frequently. Add butter to sauce and stir in until melted.
  5. Spoon some over cooked rice and sprinkle peanuts and cilantro on top.

Notes

**I had to make my own Garam Masala because there was none at any local store. Here is the recipe...

1 tablespoon cumin 1 1/2 teaspoon coriander 1 1/2 teaspoon cardamom 1 teasppon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg

Mix together and store in air-tight container.

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