Butter Chicken

Discussion in 'Food and nutrition' started by Travis and Jenn Bartimus, Jan 25, 2005.

  1. 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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