No-Chicken Butter Chicken

I hate chicken. I really, really don’t like it. This causes me to miss out on some tasty dishes like butter chicken (such good sauce!).  Thankfully, my friend, Jen, introduced me to this recipe, which uses potatoes and chickpeas instead of chicken. She made it at our slumber party last weekend and it was so good that I badgered her until she gave me the recipe.

I made it last night to good reviews by C. It is very easy, if not that quick – give yourself about an hour and a half to prepare and cook.

(This recipe was featured on Tastespotting – hello to all the readers from there!)

No-Chicken Butter Chicken

Adapted from Smenny
Yield: 6 servings

1 onion, medium, finely diced
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 1/2 teaspoons cinnamon
3 teaspoons olive oil
1 can (19 oz) chickpeas
3 potatoes, medium, cubed (make sure that the cubes are quite small, or else they will take forever to cook)
1 jar (~22 oz) Ragu Original
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 cup half & half cream

Saute onion, garlic, ginger and cinnamon in olive oil over medium heat until onions are soft, about 5 minutes. Reduce heat to low, cover with a lid and stir occasionally until potatoes are soft, approximately 45 to 60 minutes. Turn off stove and stir in cream.

Serve over a bed of basmati rice.

(6 P)