Butter Chicken
From je_suis_cindy 15 years agoIngredients
- 2 T. vegetable oil, divided shopping list
- 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-size pieces shopping list
- 1 onion, chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 T. ginger, finely chopped shopping list
- 2 T. butter shopping list
- 2 t. lemon juice shopping list
- 1 t. of each; garam masala and cumin shopping list
- 1/4 t. cayenne pepper shopping list
- 1 c. tomato sauce shopping list
- 1 c. light cream shopping list
- 1/4 c. plain yogurt shopping list
- salt and pepper to taste shopping list
How to make it
- Heat 1 tbsp (15 mL) oil in a large saucepan over medium-high heat.
- Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
- Heat remaining oil in a large saucepan over medium-high heat.
- Sauté onion, garlic and ginger until soft and fragrant.
- Stir in butter, lemon juice and spices. Cook, stirring for 1 minute.
- Add tomato sauce, cooking for 2 minutes, stirring frequently.
- Stir in cream and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
- Add reserved chicken to sauce and bring sauce to a boil.
- Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
- This recipe can be made lower fat without sacrificing flavour; simply use half the amounts of oil and butter. I also use light sour cream to replace the cream and yogourt.
- You can adjust the level of heat by increasing or decreasing the quantity of cayenne pepper.
- Although not "authentic", I like to add sliced red and/or green bell peppers to the onion mixture. Sauté until soft and fragrant.
- Serve with naan bread and basmati rice.
The Rating
Reviewed by 5 people-
looks & sounds wonderful!
jett2whit in Union City loved it -
This looks wonderful. Great post!
pleclare in Framingham loved it -
It looks so delicious!!!!I look forward to making this soon.Thanks for the recipe!
ambus in Lahore loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments