Butter Chicken
From lor 15 years ago
- 35 minutes to make
- Serves 4
This is an absolutely delicious recipe from Bombay.
Ingredients
- 1/2 cup (125 mL) butter, divided shopping list
- 2 small onions, peeled and sliced shopping list
- 3 cloves garlic, minced shopping list
- 2 lb (900 g) skinless, boneless chicken breasts, thighs or legs shopping list
- 1/2 tsp. (2 mL) EACH salt and pepper shopping list
- 4 tsp. (20 mL) mild Indian curry paste shopping list
- 2 tsp. (10 mL) minced fresh ginger shopping list
- 1 tsp. (5 mL) ground cinnamon shopping list
- 28-oz (796-mL) can diced tomatoes shopping list
- 1/4 cup (60 mL) plain yogurt shopping list
- 1/4 cup (60 mL) chopped fresh coriander shopping list
How to make it
- Melt half the butter in a Dutch oven or skillet set over medium heat.
- Add onions and garlic and cook, stirring occasionally, for 6-8 minutes.
- Cut each chicken piece in half.
- Sprinkle with salt and pepper.
- Increase heat under pan to medium-high.
- Add chicken and cook, turning as necessary, until lightly browned.
- Stir in curry paste, ginger and cinnamon.
- Cook, stirring, for 30 seconds.
- Add tomatoes, including juices and remaining butter to pan and bring to a boil.
- Reduce heat and simmer, covered, for 20-25 minutes or until chicken is cooked through.
- Stir in yogurt and coriander.
- Heat until very hot, without boiling.
- Serve with rice or naan bread.
- Garnish with lime wedges.
The Rating
Reviewed by 12 people-
Ooooooo yummm lor its fantastic thank you so much nice to see you ..........
hugs tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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High 5,have a blessed day!
lanabade
in Goshen loved it
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This sounds so good...Thanks!!
wynnebaer
in Dunnellon loved it
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