Butter Chicken Recipe
Posted October 24, 2006 – 11:41 am in: Indian, Main Dish, Poultry
Ingredients:
- 2 to 3 tablespoons of butter
- 1 onion, halved and sliced
- 1/4 teaspoon cinnamon
- 2 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon ground turmeric
- 2 teaspoons chilli powder
- 1 tablespoon fresh coriander
- 1 pound skinless, boneless chicken thighs or breasts, cubed
- 1/3 cup ground almonds
- 10 oz can whole peeled tomatoes with juice
- 1 tablespoon tomato paste
- 1/2 cup plain yogurt
Directions:
- Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
- Add the onions and the cinnamon to the pan and fry lightly.
- When the onions are soft stir in the garlic and ginger. Add the turmeric, chilli and coriander, and sauté over a medium heat.
- Add the chicken and sauté stirring constantly until the chicken has turned white.
- Add ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.
- Add the yogurt and heat through.
Serve on rice with a salad and Indian bread if desired.
(Serves 4 to 6)
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