Ingredients: |
Ingredients: 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
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Directions: |
Directions: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
cream.
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. |
This recipe for Indian Butter Chicken {Vegetarian} is from