Butter Chicken
Submitted by rehanak55 on Fri, 2007-03-23 05:57
Ingredients:
1 lb Boneless chicken thighs
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1/4 Cup plain yogurt
• 1 tbsp Peanut oil
• 1 Shallot
• 1/4 White onion
• 1 Cup tomato puree
• 1/4 tsp Cayenne pepper
• 1 Pinch salt
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1 Bay leaf
• 1 Pinch black pepper
• 1 tbsp Ginger-garlic paste
• 1 Pinch cayenne pepper
• 1 tbsp Cornstarch
• 1 tsp Garam masala
• 1 tbsp Peanut oil
• 1 tsp Garam masala
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1/4 Cup plain yogurt
• 1 tbsp Peanut oil
• 1 Shallot
• 1/4 White onion
• 1 Cup tomato puree
• 1/4 tsp Cayenne pepper
• 1 Pinch salt
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1 Bay leaf
• 1 Pinch black pepper
• 1 tbsp Ginger-garlic paste
• 1 Pinch cayenne pepper
• 1 tbsp Cornstarch
• 1 tsp Garam masala
• 1 tbsp Peanut oil
• 1 tsp Garam masala
Preparation Method:
| Heat 1-tablespoon oil in a large saucepan over medium high heat. | |
| • | Saute shallot and onion until it become soft and translucent. |
| • | Stir in butter, lemon juice, ginger garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf. Stir for 1 minute. |
| • | Add tomato puree and cook for 2 minutes and stirring frequently. |
| • | Stir in half-and-half and yogurt. |
| • | Reduce heat to low and cook it for 10 minutes, stirring frequently. |
| • | Season it with salt, pepper and cayenne. |
| • | Remove from heat and keep it aside. |
| • | Heat 1-tablespoon oil in a large heavy skillet over medium heat. |
| • | Cook chicken until lightly browned, about 10 minutes. |
| • | Reduce heat and season with 1-teaspoon garam masala and cayenne. |
| • | Stir in about 1/3 of the sauce and cook until liquid has reduced, about 5 minutes. |
| • | Pour the rest of the sauce into the chicken. |
| • | Mix together cornstarch and water, and then stir into the sauce. |
| • | Cook for 5 to 10 minutes, or until thickened. |
Chef's Name:
Rehana Khambaty
Recipes:
