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Butter Chicken Recipe

   
 

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     Butter Chicken

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Start the day before as chicken needs to marinade.
6 (1kg) single chicken breast fillets
2 teaspoons ground coriander
2 teaspoons grated fresh ginger
2 tablespoons white vinegar
½ cup yogurt
1 large onion, finely chopped
4 cardamom pods, bruised
3 teaspoons sweet paprika
 
¾ cup chicken stock
2 teaspoons garam marsala
¾ teaspoon chili powder
3 cloves garlic, crushed
¼ cup tomato paste
1/3 cup butter
1 cup cream
1 teaspoon salt, 1 cinnamon stick
425g can tomato puree

Instructions
1. Cut chicken fillets into 3 pieces. 2. Combine ground spices, ginger, garlic, vinegar, paste and yogurt in large bowl, add chicken, coat with marinade- cover, refrigerate overnight. 3. Heat butter in large pan; add onion, cinnamon and cardamom- cook, stirring until onion is browned lightly. Add chicken mixture; cook, stirring for about 5 minutes. Add salt, paprika, puree and stock- simmer, uncovered, 10 minutes, stirring occasionally. Add cream and simmer about 10 minutes or until chicken is tender. Serves 4 to 6 Notes- I usually add less salt as I find this is too much. The recipe can be doubled or even tripled to feed more but you will end up with a lot of sauce. Make sure you keep the heat to a simmer after you have added the cream.


Originally Submitted
12/23/2012





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