"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Indian Curry - Butter Chicken Recipe

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This recipe for Indian Curry - Butter Chicken, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Zinat Ara, Mom to Zayd
Added: Saturday, December 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 skinless boneless chicken breast, cut in 1 inch cubes. (this means the breast meat from one chicken, not one breast cutlet.)

Marinade:

1/2 cup plain yoghurt
1 tbsp ginger paste
1 tsp red chili powder
Salt to taste

Sauce:
1 cup tomato puree
1 tbsp kasuri methi (dry fenugreek leaves) The main ingredients for flavor
2 tbsp honey (or sugar)
1/2 cup heavy cream
2 green chilies (slit lengthwise)
2 tbsp ghee (or unsalted butter)
1 tbsp ginger garlic paste
Salt to taste

Standing spices:

4 cloves
4 green cardamoms
1 cinnamon stick

Directions:
Directions:
Marinate the chicken in the marinade for 1 hour and cook the chicken pieces along with the marinade on a pan until the chicken pieces are completely cooked.
In another pan, heat ghee and add the standing spices, saute for 30 seconds and add ginger garlic paste, saute for 30 seconds
Add tomato puree and cook on low heat for about 5 minutes, puree will splutter so be careful
Add 1 cup water and bring it to a boil
Add heavy cream, honey, kasuri methi and adjust salt
Add chicken pieces and simmer forr 33-4 minutes

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Serve hot with rice or nan.

 

 

 

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