Thursday, May 11, 2006
I did not think butter chicken was so easy to make until my cousin (Thulasi) made it and served. Me as usual could not help but take the recipe and try it out. Its really really easy and tastes so good.
Here is the recipe:
3 pounds boneless chicken pieces
Oil (for frying)
1-2 tbsp of ginger-garlic paste
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 teaspoon chilly powder
2 tablespoon Tandoori Chicken Masala (Yes its not butter chicken masala but tandoori chicken masala)
2 cups half-and-half or whipping cream
2 cups canned tomato sauce
4 to 6 tablespoons melted butter ( I skipped this ingredient )
Chopped coriander (for garnish)
Marinate the pieces with salt, Tandoori chicken masala, chilly powder, ginger-garlic paste and set aside for 15 min.
Heat 1 tablespoon oil in large saute pan and brown chicken pieces. Remove and set aside. Add more oil to pan. Fry onions, garlic and ginger until transparent.
Add chili powder and tandoori chicken masala, cook about 2 minutes. Add tomato sauce, cook about 4 minutes.
Add cream, return chicken pieces to pan. Bring to a boil, then turn heat to low and simmer uncovered for 30 to 40 minutes.
Remove from heat and pour melted butter over it ( I skipped this part) . Cover and let stand for 5 to 10 minutes.
Your butter chicken is ready!!!!!
Do this dish a day before you want to serve. For some reason the curry tastes much better that way since the gravy seems to seep into the chicken making it more flavorful but again having it the same day also is great
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