For our first Valentine’s Day, we stayed home in our new house, and I made dinner for my husband. I made butter chicken (we’ve been using simmer sauce by Tiger Tiger – one of the few pre-made products that we buy at the store – and love it).
I started by browning the chicken in a little olive oil and a touch of salt and pepper. Then I added the simmer sauce and let it go to town with the lid on for a bit. I checked it every 5 minutes or so to make sure the chicken wasn’t sticking, and when the chicken was cooked through I pulled it apart a bit with two forks. I also added a splash of cream right at the end.
I served it over steamed yellow rice and alongside some creamy spinach (made with same sauce, but didn’t mix it in because my husband and spinach don’t get along) and garlic naan.
For dessert, I made an obviously NOT Indian sweet (for my sweet) in the form of super-soft peanut butter chocolate cookies. They are SO easy and SO worth making. Totally dunkable and delicious. And, BONUS! They stayed yummy all week!
Soft & Chewy Chocolate Peanut Butter Cookies – From Kraft/Philadelphia recipe here
4 oz cream cheese
½ cup creamy peanut butter
1 pkg. devil’s food cake mix
- Beat first 3 ingredients together until light brown and very well mixed.
- Add cake mix and beat only 1-2 mins until it pulls away from the side of the bowl.
- Shape into balls and smush twice with a fork for the classic PB cookie look.
- Bake 7-8 mins or until set at 375.
A couple ideas for mixing it up:
- Use chunky PB
- Use a different kind of cake mix
- Add a mix-in, like chocolate chips