Market Butter Chicken: Global TV Focus Saskatchewan Interview




Market Butter Chicken: Global TV Focus Saskatchewan Interview

I had the honour of having Raquel Fletcher from Global TV's Focus Saskatchewan come to my house to talk to me about the importance of choosing local while I cooked Butter Chicken. They should have video of the program at http://globalnews.ca/regina/program/focus-saskatchewan in the next couple of days. It was wonderful to hear many perspectives on  shopping locally.

My little lady Ava (the Mini version of me) was quite the helper that day. It is so important that you bring your children with you to help select the food you  are eating at home and also help you prepare it. You are less likely to have fussy eaters and they may choose vegetables that are interesting shapes and colors. This is a favourite dish at my home, full of flavour and goodness. This dish tastes best with lime, but can be made with pureed rhubarb instead for acidity. Enjoy and shop local! Ada

 

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2 lbs chicken breast from Pine View Farms
6 to 8 large tomatoes from Pusch Bros. Organic Farm
1 large onion from Lincoln Gardens
1 cup of cream
¼ cup butter
3 tsp lime juice or pureed rhubarb from Scandinavian Sweethearts
3 tsps. Garam Masala
½ tsp 3 pepper spice mix from Rocky Acres Orchard
salt and sugar to taste
1 tsp of crushed black peppercorns
1 package of naan bread from Susie's Cinns
2 packages of spicy or plain noodles from Wilson Farms
OR 2 cups Wild Rice from Rusty’s Wild Rice (Gluten Free option)

If you plan to use the gluten free option of wild rice; add 2 cups of washed wild rice to large pot of salted water. Bring to boil and turn to low medium. Finely chop a large onion, cut chicken breast into 1" cubes, and dice tomatoes. Melt 1/4 cup butter in large frying or skillet on medium high. Sauté onions until golden brown. Add garam masala, 3 pepper spice mix, and crushed peppercorns. Cook for 2 minutes, this intensifies the flavour.  Next add in chicken cubes and brown on all sides. Start salted water to boil in large pot for the noodles. Add in diced tomatoes and lime juice to the butter chicken mixture. Turn heat to low medium. Allow to cook down for 8 to 10 minutes. Once water has started to boil for pasta add in both packages of spicy or plain noodles. Add cream to tomato, chicken, and onion mixture. At this point you should taste and add sugar and salt to your liking. I added 2 teaspoons of sugar and 1 teaspoon of salt, but you may want more or less. Simmer for 5 minutes more. Warm naan bread in the oven for 5 minutes at 300 degrees. Drain noodles or wild rice when they are el dente and arrange on plate. Pour several serving spoonfuls of butter chicken over the noodles. Slice naan bread on a slant and place on plate.
 
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