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Butter Chicken Recipe

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

Patty Moskal
Added: Tuesday, September 1, 2009


5 chicken Breasts
1/2 bottle Tandoori marinade
2 tbls butter
1 chopped onion
1 tbls minced garlic
1-1/2 tbls grated gingerroot
1-1/2 tsp chili powder
3/4 tsp turmeric
3/4 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 can (798 ml) diced tomatoes
1-1/2 cups chicken broth
1 tbls brown sugar
1/4 tsp salt
1/4 tsp black pepper
1/3 cup sour cream (not fat free)
2 tbls minced fresh cilantro

Marinade Chicken in tandoori sauce (at least 6 hours is best). Cook chicken at 425 on a foil lined cookie sheet for 20-25 miuntes. When cooked, cut into bite sized pieces.
While chicken is baking melt butter in a large pot. Add onions and garlic. Cook slowly, about 5 minutes. Add gingerroot and spices. Cook one more minute. Add tomatoes, broth and brown sugar. Reduce heat to low. Cover and simmer for 10 minutes. Remove from heat. Transfer half the sauce into a blender and puree. return to pot. Stir in sour cream and cilantro. Add chicken. Serve over rice.

Personal Notes:
Personal Notes:
Superstore has a great PC tandoori marinade - Memories of Kashmir.




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