Butter Chicken

by Uzma
Tags: Entree


Original Recipe Source: Deb


Ingredients Group 1

Yogurt 8 oz. (Plain)
Lemon Juice 2 Tbsp
Chicken Breast 3 lbs. (Boneless/Skinless, cut into 2" cubes)
Chilli Powder 1 1/2 tsp
Garlic 1 Tbsp (Paste)
Garam Masala - Powder 1 1/2 tsp
Ginger 1 Tbsp (Paste)

Ingredients Group 2

Chilli Powder 1/2 tsp
Garlic 1 Tbsp. ( Paste)
Cumin Powder 1 tsp
Garam Masala - Powder 1 tsp
Ginger 1 Tbsp (Paste)
Honey 2-4 tsp. (Optional)
Onion(s) 1 1/2 Cup (Finely chopped)
Tomato Sauce 16 oz.(You can get 2 small 8 oz. cans)
Butter 2/3 Cup
Coriander/Cilantaro A handful, to be used as garnish if desired
Heavy Whipping Cream 1 Pint


Method for Ingredients Group 1

1 Mix yogurt, lemon and spice ingredients in a large bowl
2 Add chicken, be sure to coat all pieces with marinade
3 Refrigerate at least an hour
4 Bake chicken pieces in shallow dish for 10-15 minutes at 325 or until chicken is 3/4 done and set it aside

Method for Ingredients Group 2

1 Heat butter in a wide, non-stick pan
2 Add onion, ginger and garlic pastes, and cumin
3 Brown lightly (Approx. 4 min.)
4 Sprinkle in chilli powder
5 Add chicken (that was set aside from Ingredients before) and cook 1-2 min
6 Add tomato sauce and cook 2-3 min. on moderate heat
7 Stir in cream, garam masala and honey (if desired)
8 Stir and cook until hot
9 You must stir occasionally to keep butter mixed
10 Salt to taste
11 Garnish with Coriander/Cilantaro
12 Serve hot with plain white rice or naan or pita bread



Recipes attachments

12/31/2017 6:13:00 AM
12/31/2017 6:14:00 AM