Post by Loupy on Apr 16, 2018 22:12:27 GMT -7
INDIAN BUTTER CHICKEN
From: Lori Lange @ www.recipegirl.com/indian-butter-chicken-recipe/
If you love tender chunks of marinated chicken, plenty of spice and a creamy hot sauce, then don’t miss this company worthy dish! Serve with hot Basmati rice and Naan bread, and garnish with fresh cilantro for an incredible trip without leaving your kitchen!
Makes: 4 servings
INGREDIENTS:
FOR THE MARINADE:
7 ounces full-fat plain Greek yogurt (about 1 cup)
1 tablespoon lemon juice
2 teaspoons ground turmeric
2 teaspoons garam masala
1 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
FOR THE SAUCE:
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 cup onion, finely chopped
1 large clove garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground garam masala
1/2 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt (more or less to taste)
8 ounces tomato sauce (low sodium) or puree
2 tablespoons tomato paste
1 cup half-and-half
2 tablespoons unsalted butter
FOR SERVING:
hot cooked rice
chopped cilantro leaves
DIRECTIONS:
To make the marinade:
Combine all the marinade ingredients in a glass bowl.
Toss to combine, cover and refrigerate up to 24 hours.
To make the sauce:
Heat 1 tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat.
Add the onion and sauté until softened, about 3 minutes.
Add the garlic and ginger and cook, stirring constantly for about 1 minute or until fragrant.
Add the garam masala, chili powder, cayenne and salt.
Stir and cook until fragrant, about 30 seconds.
Increase the heat to medium-high and add the marinated chicken pieces.
Don’t worry about scraping out any remaining marinade mixture - just discard.
Sauté until the chicken is no longer pink on the outside, about 5 minutes.
Add the tomato sauce and tomato paste and simmer uncovered for 15 to 20 minutes, stirring occasionally until the chicken is cooked through.
Reduce the heat, and add the half-and-half and remaining 2 tablespoons of butter, and warm gently until the butter is melted.
Remove from the heat.
Serve over hot rice and garnish with chopped cilantro if desired.
From: Lori Lange @ www.recipegirl.com/indian-butter-chicken-recipe/
If you love tender chunks of marinated chicken, plenty of spice and a creamy hot sauce, then don’t miss this company worthy dish! Serve with hot Basmati rice and Naan bread, and garnish with fresh cilantro for an incredible trip without leaving your kitchen!
Makes: 4 servings
INGREDIENTS:
FOR THE MARINADE:
7 ounces full-fat plain Greek yogurt (about 1 cup)
1 tablespoon lemon juice
2 teaspoons ground turmeric
2 teaspoons garam masala
1 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
FOR THE SAUCE:
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 cup onion, finely chopped
1 large clove garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground garam masala
1/2 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt (more or less to taste)
8 ounces tomato sauce (low sodium) or puree
2 tablespoons tomato paste
1 cup half-and-half
2 tablespoons unsalted butter
FOR SERVING:
hot cooked rice
chopped cilantro leaves
DIRECTIONS:
To make the marinade:
Combine all the marinade ingredients in a glass bowl.
Toss to combine, cover and refrigerate up to 24 hours.
To make the sauce:
Heat 1 tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat.
Add the onion and sauté until softened, about 3 minutes.
Add the garlic and ginger and cook, stirring constantly for about 1 minute or until fragrant.
Add the garam masala, chili powder, cayenne and salt.
Stir and cook until fragrant, about 30 seconds.
Increase the heat to medium-high and add the marinated chicken pieces.
Don’t worry about scraping out any remaining marinade mixture - just discard.
Sauté until the chicken is no longer pink on the outside, about 5 minutes.
Add the tomato sauce and tomato paste and simmer uncovered for 15 to 20 minutes, stirring occasionally until the chicken is cooked through.
Reduce the heat, and add the half-and-half and remaining 2 tablespoons of butter, and warm gently until the butter is melted.
Remove from the heat.
Serve over hot rice and garnish with chopped cilantro if desired.
