Butter Chicken
Original Recipe Source: Deb
Ingredients
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
Steps
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