Indian Butter Chicken

I first learned about butter chicken through work potlucks at my previous employer. So delicious! Many thanks to the ladies there who educated me about so many different ethnic cuisines.

1 cup butter, divided
1 onion, minced
1 tbsp minced garlic
1 can tomato paste
3 cups cream (I used 2 cups cream and 1 cup milk)
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala

3-4 boneless skinless chicken breasts, cut into bite-sized chunks
2 tbsp vegetable oil
2 tbsp tandoori masala

Preheat oven to 375 degrees F.

Melt a few tablespoons of butter in a skilled over medium heat. Stir onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

While the sauce is simmering, toss the cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes (this step can also be done ahead of time).

Once done, add the chicken to the sauce and simmer for 5 minutes before serving. Serve over rice.

Soft Sugar Cookies

The picture really says it all, how can you resist these cookies?? Delicious!



Cookies:

6 cups flour, divided

1 tsp baking soda

1 tsp baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 tsp vanilla

1 1/2 cups light sour cream

Frosting:

1 cup butter, at room temperature

1 tsp vanilla

3 1/2 cups powdered sugar

heavy cream, enough to get the frosting to the right consistency (I used 2 tbsp)

sprinkles!

For the cookies:

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer (or by hand if you're like me...) with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten and wrap in plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4 inch thickness. Using a 2 1/2 inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tbsp at a time until the desired consistency is achieved.

Once cookies have cooled completed, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Makes approx 5 1/2 dozen cookies.

Adapted from http://www.thenovicechefblog.com/2011/08/i-sprinkles/