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Indian Butter Chicken {Vegetarian} Recipe

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



4 cups cubed chicken or “chicken” substitute
1 teaspoon mild Indian chili powder or paprika
1 tablespoon lemon juice
1/2 teaspoon salt
For the marinade:
1 cup Greek yogurt or sour cream
1 teaspoon mild Indian chili powder or paprika
2 tablespoons garlic paste
2 tablespoons ginger paste
1/2 teaspoon ground garam masala
2 tablespoons mustard oil or olive oil
1/2 teaspoon salt
For the sauce:
4 tablespoons unsalted butter
3 cardamom pods
4 cloves
6 peppercorns
1­inch piece cinnamon stick
1 tablespoon garlic paste
1 tablespoon ginger paste
5 small green chilies, chopped, or to taste
2 cups tomato puree
1 tablespoon mild Indian chili powder or paprika
1/2 teaspoon ground garam masala
2 tablespoons mild honey
1 cup cream cayenne pepper, to taste
chopped fresh cilantro (coriander), for garnish

Combine first four ingredients in a bowl. In a separate bowl, mix
ingredients for the marinade.
Combine  chicken  and marinade, stirring  to  coat. Let marinate  in
the  refrigerator  overnight.  Broil  chicken  for  about  10  minutes,
flipping halfway through, until edges are blackened.
Meanwhile,  melt  the  butter  in  a  heavy­bottomed  pot.  Add  the
cardamom,  cloves,  peppercorns  and  cinnamon  and  sauté  for  a
couple of minutes. Add garlic and ginger pastes and chopped green
chillies, and cook, stirring, for one minute more.
Add  tomato  puree,  chili  powder,  garam  masala  powder,  salt  to
taste  and  one  cup  of  water.  Bring  to  a  boil.  Reduce  heat  and
simmer for 10­15 minutes, until slightly thickened. Add honey and
Simmer  10  minutes  more  or  until  sauce  has  thickened  again.
Adjust seasoning, adding more salt to taste and cayenne pepper for
additional heat. Remove whole spices.
Add cooked “chicken” pieces and simmer just to heat through (If
you’re serving  later, store sauce  and  chicken separately  instead).
Serve  hot,  sprinkled  with  chopped  cilantro  and  served  with
flatbread or rice.
Slow Cooker Version:
Broil your chicken. Then place chicken and remaining ingredients
in your slow cooker and cook on LOW for 8 hours.




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