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Indian Butter Chicken Recipe

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This recipe for Indian Butter Chicken is from The Gardner Family 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:  
2 lb. boneless skinless chicken thighs or breasts cut into bite sized pieces

Marinade:
˝ cup plain Greek yogurt
4 cloves garlic, minced
1 tbsp. minced ginger
2 tsp. garam masala
1 tsp. turmeric
1 tsp. cumin
1 tsp. salt

Sauce:
2 tbsp. olive oil
2 tbsp. butter
1 large onion, sliced thin
4 cloves of garlic, minced
1 tbsp. ginger, minced
2 tsp. garam masala
2 tsp. turmeric
2 tsp. cumin
14.5 oz. can crushed tomatoes
1 tbsp. red curry paste
1 12-oz. can evaporated milk
1 tbsp. sugar
1 tbsp. dried parsley
1˝ tsp. salt

Rice for serving
Directions:
Directions:
In a bowl or gallon-sized bag, combine chicken with the marinade ingredients. Let marinate for at least up to an hour, overnight if possible.

Heat oil in a large pan or wok to medium high, and when sizzling, add chicken pieces in three batches, and fry for about 3 minutes on each side.

Set aside - you will finish cooking the chicken in the sauce.

Heat butter in the same pan.

Fry the onions for about 5 minutes, while scraping the bottom of the pan.

Add garlic, ginger, garam masala, turmeric, and cumin, and sauté about 1 minute.

Add crushed tomatoes, curry paste, evaporated milk, sugar, salt, and parsley.

Add the cooked chicken with the juices.

Cook another 15-20 minutes until chicken is cooked through and sauce is thickened.

Serve over rice.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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