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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Indian Butter Chicken Recipe

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This recipe for Indian Butter Chicken, by , is from A Little Slice of Heaven, 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!

Contributor:  
Contributor:  
Shiela Borres Sikula

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs skinless, boneless chicken breasts, cut into bite sized chunks
1 cup butter, divided
1 onion, minced
1, 15 oz. can tomato sauce
3 cups heavy cream
2 teaspoons salt (may cut back if desired)
1 teaspoon cayenne pepper (cut back if you want a less spicy dish)
1 teaspoon garam masala (Giant Eagle, Target, and West Side Market carry it)

Directions:
Directions:
Marinate the chicken first -
In a ziplock bag, put the chicken, 2 tablespoons vegetable or olive oil, and 2 T tandoori masala (available at Whole Foods in Rocky River)

Marinate for at least 1 hour.

Melt a few tablespoons of butter in a Dutch oven over medium heat. Stir in onion and garlic, and slowly stir.

Melt the remaining butter over medium heat and cook the chicken thoroughly on all sides. Once cooked, stir in the tomato sauce and rest of spices. Reduce heat to low-medium, cover, and simmer for 30 minutges, stirring occasionally.

Serve over basmati rice.

 

 

 

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