Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken breast, Borden, Borden heavy cream, brown sugar, Campbell’s soups, casserole, cayenne pepper, chicken, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, curry powder, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garam masala, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Hunt's tomato sauce, Indian food, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, tandoori masala, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Tyson skinless, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Out of all the Asian cuisines, I have only ever been addicted to Japanese cuisine. Indian in particular is something that I haven’t learned to love. It’s not that it tastes bad; Indian cuisine actually tastes really good. The problem with me is, it’s too flavorful for my own good. I am not a fan of strong flavors. I rarely finish eating anything that has a strong flavor no matter how delicious it is.
I first tasted this butter chicken at my friend’s party. Her parties have themes; and the theme for that day was Asian Cuisine. This one was placed on a separate table and had no label unlike the others. I thought it was a prank at first; until I was able to smell its delicious aroma. My friend confirmed that it was eatable, but it’s something that not everyone liked, which was why she didn’t choose it for her menu. However, the catering service made an honest mistake of replacing lemon butter chicken with this one. I got curious so I tasted it. Surprisingly, it wasn’t as strongly flavored as I thought it would be. Ever since, I have been looking for a recipe that will offer the similar taste. And this is what I recently found.
Photo courtesy of Food.com. Recipe courtesy MN via All Recipes.
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