Try this ever-popular chicken entrée.
For 8 Person(s)
- 2 inches of ginger
- 1 cup(s) Vegetable oil
- 1 pound(s) Butter
- 3 cup(s) Water
- 12 Peeled garlic cloves
- 3 teaspoon(s) Freshly ground black pepper
- 4 teaspoon(s) Cayenne or red chili powder
- 1 teaspoon(s) Turmeric powder
- 4 teaspoon(s) Coriander powder
- 4 teaspoon(s) Ground cumin seed
- 2 teaspoon(s) Salt
- 3 kilo(s) Chicken, boneless, skinless
- 2 Onion, medium sized, chopped
- 2 cans of diced tomato
- 8 floz Plain yogurt
- 1 teaspoon(s) Garam masala powder
Butter Chicken Directions
- Sprinkle 1 tsp. salt, 2 tsp. ground cumin, 2 tsp. ground coriander, ½ tsp. turmeric, 1 tsp. cayenne pepper and some black pepper powders on the cleaned and sliced chicken pieces.
- Put garlic and ginger into a container, add 1 cup water and blend till fairly smooth.
- Heat butter and oil in a wide pot over medium high flame. When hot, put in as many chicken pieces as the pot will hold in a single layer and brown lightly on both sides. Remove with a slotted spoon and set aside in a bowl. Brown all the chicken pieces.
- Put chopped onion into the remaining oil and butter. Stir and fry till the pieces turn a medium brown color.
- Add garlic ginger paste. Stir and fry till all the water from paste evaporates and you see the oil again.
- Put in the remaining 2 tsp. cumin, 2 tsp. coriander, 1 tsp. turmeric and 3 tsp. cayenne (red chili powder). Stir and fry for about 30 seconds.
- Now put in the diced tomatoes. Turn the heat down to a medium low. Stir and cook for 5-7 minutes, mashing the tomatoes with the back of a slotted spoon as you do so.
- Add yogurt, a tablespoon at a time incorporating it into the sauce each time before you add any more.
- Put in the chicken pieces and any accumulated juice, the remaining 2 cup water and 2 tsp. salt. Bring to a boil. Cover, turn heat to low and simmer for 20 minutes.
- Take off the cover add the garam masala and cream. Mix gently.
- Turn the heat up to medium high and cook, stirring gently now and then till the sauce has somewhat reduced and turned fairly thick.