Dumping Dinner: Butter Chicken

Here’s your Dumping Dinner for this week. Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce. It actually came to be in the 1950s because of leftovers. See story here. A few more than normal ingredients but only minimal chopping. It is delicious. Enjoy!

Butter Chicken or Murgh Makhani

[No butter. Just yumminess.]

• 4-6 chicken breasts or thighs
• 1 15-ounce can diced tomatoes
• 1 15-ounce can coconut milk
• 3 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons Garam Marsala*
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon pepper

Dump in one-gallon freezer. Seal and freeze.

To cook: 6-8 hours on low or 4-6 hours on high. When finished, remove meat slice or shread. Serve with sauce.

Meal Maker—Serve with brown rice and your choice of veggies. Garlic naan, Indian flatbread is a must. Yum!

*Garam Marsala is a blend of ground spices common in India, Pakistan, and other South Asia Cuisines. You can find it in the spice section of most grocery store or online. The following is a quick recipe that will do the trick.

Garam Marsala

• 1 tablespoon ground cumin
• 1 1/2 teaspoons coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoons ground cloves
• 1/2 teaspoons ground nutmeg

Mix all ingredients and store in airtight container.

Enjoy!

Please leave a comment and let me know what you’ve been cooking up in your kitchen. I would love to hear.