4 Tbls Oil - Canola or Olive -- 2 tsp Garam Masala
Instructions
Cut chicken into 1-2 inch cubes. Mix in a bowl- 1 Tbl Ginger-garlic paste, 1 Tbl Coriander Powder, 1 tsp. Salt, 1 Tbl. Chili Powder, 1 tsp Garam Masala,and yoghurt. Add chicken and coat thoroughly. Cover and refridgerate for an hour or more to marinate.
Put 4 Tbls Oil in a large deep frying pan and heat, then add chicken and fry. Do not cook thoroughly. Scoop chicken out and set aside in a bowl to drain freely.
In the same hot pan with oil, add cumin seed, onion, and ginger-garlic paste, fry 2 minutes. Next, add water and stir until all the bottom fry from the chicken has lifted and mixed in with the onions, Cumin, and Ginger-Garlic. Add Coriander powder, chili powder, Fenugreek powder, green chilis, salt,cashews and tomatoes and cook for 45 minutes covered on medium low until tomatoes are tender. Let cool a little and add to blender or food processor. Blend to a paste.
Add butter to the same pan and put in the liquid drained from the cooked chicken. Stir for a minute and add the paste. Bring to a boil and add sugar, ketchup, and cream. Add chicken and let cook for 30 minutes to simmer down and thicken to medium consistency. Add Garam Masala and cook another 20 minutes.
Serving
Suggestions
Serve with warm Naan or rice.
Originally Submitted
5/12/2010
0 Out of 5 from
0 reviews
You can add this Butter Chicken recipe to your own private DesktopCookbook.
