Two weeks ago, when the government of Ontario announced that the schools would remain close after March break, the severity of the COVID-19 situation started to sink in deep within all of us. That was the first weekend that I experienced the panic buying. Oh boy, what a surprise it was in the grocery store to see the empty shelves and people starting wearing face masks. I was ready to burst into tears but was keep saying to myself to keep it together. And at least no tears were shed over empty shelves. Yeah! I was adjusting quickly. Instead of oranges, I took a bag of grapefruits that were still available, even though I have not eaten grapefruits for years. In the meat section, the feeling was that the world had come to an end. There was no chicken or beef left whatsoever. So I took a frozen duck, though I don’t know how to cook it and it still in my freezer.
Last week, it was a relief when oranges and chicken were back on the shelves, and I was able to make my favorite chicken recipe, butter chicken. My recipe has extra vegetables. Otherwise, no one eats the veggies. Every time I make the butter chicken, I am impressed with how tasty it is.
Preparation time: 20 minutes. Cooking time: 50 minutes.
- Chicken breast – 3 lb (1.4 kg) diced
- Onions – 2 medium diced
- Bell peppers – 2 red medium diced
- Tomatoes – 2 medium diced
- Heavy cream 18% – 2 cups
- Unsalted butter – 30 grams
- Avocado Oil – for the pan
- Strained tomatoes – 4 tablespoons
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Garam masala – 1 tablespoon
- Garlic powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Ginger powder – 1 teaspoon
- Chili powder – 1 teaspoon
In a large pan, add avocado oil and fry the onions on medium heat for 5 minutes. Add the bell peppers and stir in. Cook for a few minutes.
Add tomatoes and cook for a few minutes. Add all the spices and stir well and continue cooking for a few minutes.
Transfer the cooked vegetables to a bowl and puree with a hand mixer.
Transfer the puree back to the cooking pan and add the heavy cream and mix well. The sauce is ready.
In a separate pan, melt butter and fry the chicken cubes until all the sides are cooked. Transfer the chicken into the pan with the sauce and cook on medium heat for an additional 20 minutes.