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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Butter Chicken Recipe

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This recipe for Butter Chicken is from Keller Williams Montgomeryville Real Estate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tandoori chicken- cut into 8 pieces
For the Gravy:
1 lb tomatoes-blended to a puree
2 oz salted butter,
2 tbsp ginger-garlic paste
1/4 cup cashews-soaked in hot water for 15min
1/4 tsp paprika or degi mirch
1 1/4 cup milk
1/2 cup thin fresh cream
1/2 tsp garam masala
salt to taste
1/4 tsp sugar
1 tsp tandoori masala
1 bay leaf
Directions:
Directions:
1. Soak cashews in hot water for 15min. Drain & grind to a very fine paste with a little water.

2. Melt butter in non-stick pan. Add a bay leaf. Wait for a few seconds. Add ginger-garlic paste, cook until liquid evaporates and the paste changes colour. Add freshly pureed tomatoes, cook until the puree turns absolutely dry and fat seperates.

3. Add cashew paste, stir for a few seconds. Add 2tbsp cream. Add paprika or degi mirch to give a bright red colour. Cook on medium heat till fat seperates.

4. Remove from heat. Add milk, and enough water (about 1 cup) to get a thick curry. Mix well. Return to heat. Bring to a boil, stirring constantly. Cover and simmer for 5-7 min. till the gravy turns to a bright red colour and fat surfaces.

5. Remove from heat and stir in rest of the cream, stirring continuously, Add garam masala and sugar to taste.

6. Add tandoori chicken. Give one or two quick boils on low heat and heat through. Remove from heat. Garnish with 1tbsp of fresh cream and slit green chilis. Serve hot

 

 

 

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