MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Butter Chicken
Categories: Poultry, Dairy, Chilies, Herbs, Citrus
Yield: 6 Servings
MMMMM--------------------------CHICKEN-------------------------------
1/2 c Plain yogurt
1 1/2 tb Garlic; minced
1 tb Fresh gingerroot; minced
1 tb Lemon juice
2 ts Garam masala
1 ts Ground turmeric
1 ts Ground cumin
1 ts Chilli spice mix
1 ts Salt
2 lb Chicken; boned, skinned,
- in 1" pieces
MMMMM---------------------------SAUCE--------------------------------
2 tb Olive oil
2 tb Ghee
1 md Onion; fine chopped
1 1/2 tb Garlic; minced
1 tb Fresh gingerroot: minced
1 1/2 ts Ground cumin
1 1/2 ts Garam masala
1 ts Ground coriander
14 1/2 oz Can crushed tomatoes
1 ts Chilli spice mix
1 1/4 ts Salt
1 c Heavy whipping cream
1 tb Sugar
1/2 ts Ground fenugreek (optional)
Hot cooked basmati rice,
- fresh cilantro, and naan;
- for serving
In a large bowl, mix together yogurt, garlic, ginger, lemon,
spices, and salt until well-combined. Add chicken; stir well to
coat. Cover; refrigerate at least 30 minutes.
Heat oil in a large skillet over medium heat. Add chicken; sear 2
to 3 minutes on each side. Transfer chicken to a plate; set aside.
Heat ghee in same skillet over medium heat. Add onion; cook 3 to
4 minutes, scraping up brown bits from the pan as it cooks. Add
garlic and ginger; cook 1 minute. Add cumin, garam masala,
coriander; cook another minute. Add tomatoes, chili powder, and
salt; simmer 10 to 15 minutes over medium-low heat until sauce
thickens and has a deep red color.
Add chicken back to skillet; also add cream, sugar, and fenugreek,
if desired. Stir mixture to combine; simmer 8 to 10 minutes or
until chicken is cooked through. If sauce is too thick, add a few
tablespoons water.
Serve butter chicken with hot cooked basmati rice, cilantro, and
naan.
Recipe by April Preisler, Auburn, California
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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