T
Travis and Jenn Bartimus
Guest
Butter Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 ml natural yoghurt
1 tb lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
1 tsp ground cumin
2 tsp grated fresh ginger
2 garlic cloves crushed
1 kg chicken breast fillets chopped
125 g cashews roasted
60 g unsalted butter
1 tb sunflower oil
1 onion finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 Indian bay leaf or normal bay leaf
2 tsp sweet paprika
1 can tomato puree -- (425 g )
150 ml chicken stock
250 ml thickened cream
steamed basmati rice to serve
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin,
ginger, and garlic in a bowl. Add chicken and stir well. Cover and
refrigerate overnight. Reserve half the cashews and place remaining
cashews in a food processor. Process until finely ground. Heat the butter
and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and
bay leaf, and cook for 2 minutes until the onion starts to soften. Reduce
heat to low, then add chicken and marinade, paprika, tomato puree, cashew
powder and stock. Simmer for 15 minutes. Stir in cream and cook for a
further 10 minutes. Garnish with cashews, chopped coriander, and serve
with rice.
Note: Tomato puree not tomato paste.
--
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Please allow several days for your submission to appear.
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Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 ml natural yoghurt
1 tb lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
1 tsp ground cumin
2 tsp grated fresh ginger
2 garlic cloves crushed
1 kg chicken breast fillets chopped
125 g cashews roasted
60 g unsalted butter
1 tb sunflower oil
1 onion finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 Indian bay leaf or normal bay leaf
2 tsp sweet paprika
1 can tomato puree -- (425 g )
150 ml chicken stock
250 ml thickened cream
steamed basmati rice to serve
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin,
ginger, and garlic in a bowl. Add chicken and stir well. Cover and
refrigerate overnight. Reserve half the cashews and place remaining
cashews in a food processor. Process until finely ground. Heat the butter
and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and
bay leaf, and cook for 2 minutes until the onion starts to soften. Reduce
heat to low, then add chicken and marinade, paprika, tomato puree, cashew
powder and stock. Simmer for 15 minutes. Stir in cream and cook for a
further 10 minutes. Garnish with cashews, chopped coriander, and serve
with rice.
Note: Tomato puree not tomato paste.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/