Skip to main content

Butter Chicken

 Butter Chicken serves 8

Get Recipe

Ingredients:

4 pounds boneless, skinless chicken breast


 For the chicken marinade:

1 cup chopped onion

6 garlic cloves

1   1” piece fresh ginger

3 tablespoons lemon juice

1 cup plain yogourt

1 tablespoon ground coriander seed

1 teaspoon ground cumin16,425 Butter Chicken Photos - Free & Royalty-Free Stock Photos from Dreamstime

1 teaspoon turmeric

1 tablespoon sweet paprika

1 teaspoon garam masala

1 teaspoon sea salt



For the sauce:

1 cup chopped onion

1  2” piece fresh ginger

4 cloves garlic

¼ cup vegetable oil

1 cup tomato paste

3 -4 cups water

¼ teaspoon cayenne pepper

Sea salt to taste

1 cup whipping cream

2 teaspoons garam masala


Put the chicken marinade ingredients in a blender or food processor; blend until smooth.

Pour over chicken and stir to coat.  Cover and refrigerate overnight.


Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all juices.


For the sauce, combine the onion, ginger and garlic in a food processor or blender.  Blend into a paste; add a little water if necessary.


Heat oil over medium-high heat in a large pot.  Add the paste and cook, stirring frequently until lightly browned.  Add the tomato paste and cayenne.  Slowly whisk in water until smooth.  Bring to a simmer and cook 10 minutes until slightly thickened.


Add the chicken, reserved juice, cream and garam masala.  Season to taste.


Simmer for 10 minutes longer, then remove from heat.  If you think the sauce is too thick, add a bit more water to thin it out.  Garnish with cilantro.


Enjoy with rice or naan.

Adapted from Karen Barnaby’s recipe, The Vancouver Sun
Labels:

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...
Post a Comment
Read more

Peruvian Rice

  Peruvian Rice                                              serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary   INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry fo...
Post a Comment
Read more