Butter Chicken (Indian)
Recipe
Butter Chicken (Indian)
FoFa says:
"Even thought of as an Indian dish, this was actually created in the United Kingdom. This is a pretty good recipe for this dish."
2 tablespoons peanut oil
2 pounds boneless skinless chicken breast, cut in large chunks
4 Tbs. butter
2 tablespoons peanut oil
2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons garam masala
1 tablespoon grated fresh green ginger
6 cardamom pods, bruised
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
1 (14/15 Oz.) can tomato puree
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice
1 tablespoon sugar
1 Heat a wok/pan until really hot, add 1 Tbsp oil.
2 Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice color.
3 Remove to plate.
4 Add extra oil and cook remaining chicken.
5 Remove from wok/pan.
6 Reduce heat and add the butter.
7 When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8 Return chicken to wok and stir to coat with the spices.
9 Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10 Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11 Serve over rice.
12 **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yogurt, cream and lemon juice and simmer for 5 more minutes.
Printer-friendly version
Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=528
