Archive | October 2010

JJ’s Creamy Cumin Sauce

Indian Butter Chicken

I made my own version of an Indian dish I love and eat often at one of LA’s trendy food trucks. This sauce is simple but beautifully exotic. It’s made with the popular spice cumin and a few other basic ingredients. Trust me though, there is nothing basic about this sauce! I’ve used the sauce over chicken, pork, tofu and shrimp. Use whatever form of protein you prefer. It can easily be made as a vegan sauce too. Use a soy creamer in place of half and half, omit butter substituting it for olive oil or vegan butter.

My recipe for Indian Butter Chicken:

  • 1 lb of boneless skinless chicken breast
  • 15 oz can tomato sauce
  • 3 tbs butter (softened)
  • 3 tbs cumin
  • 4 garlic cloves (crushed)
  • 1/2  cup half and half
  • 1 cup basamati rice
  • salt & pepper
  • olive oil
  1. follow directions on package for making basmati rice.
  2. heat pan over high heat, drizzle with olive oil, season chicken with salt and pepper. (once pan is hot) lay chicken in pan, sear until there is a golden brown crust on chicken. flip and sear other side. remove from pan and set aside (finish cooking in sauce later).
  3. heat same pan over medium heat, add butter and a few drizzles of olive oil. add in cumin, stir.
  4. either in a garlic press or with a zester, add garlic to pan and mix together. stir in tomato sauce and finish with half and half.
  5. slice chicken into 1 inch strips and add back to pan. stir and simmer for ten minutes (covered).

Serve over basmati rice with some warmed naan bread on the side and Enjoy!

Serves about 4.

Try a little crushed red pepper for an extra kick!

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