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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shiela Borres Sikula


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)

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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