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Butter Chicken Recipe

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This recipe for Butter Chicken, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Netzel
Added: Tuesday, January 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  

1/4 cup vegetable oil
1 1/2 onions, chopped
1 clove garlic
2 tablespoons water
8 tomatoes
1 large green bell pepper
1 tablespoon salt
2 teaspoons garam masala
1 teaspoon chili powder
1/2 cup heavy cream -can be fat free
1/4 cup butter
4 skinless, boneless chicken breast halves - cut into bite-size pieces

Directions:
Directions:
Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
In order for the cream not to curdle the sauce--put the cream into the blender and add some of the sauce and blend-then add it to the pan-this will warm up the cream and then it tends not to curdle.

 

 

 

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