Thursday, January 27, 2011

Butter Chicken


1 Cup Plain Yogurt

2 Ounces Ground Almond Flour

1 1/2 teaspoon Chili Powder

1/4 teaspoon Crushed Bay leaves

1/4 teaspoon Ground Cloves

1/4 teaspoon Ground Cinnamon

1 teaspoon Garam Masala

4 Green Cardamom pods

1 teaspoon Ginger, Minced

1 teaspoon Garlic, Minced

1 Pound Diced Tomatoes

1 1/4 teaspoon kosher Salt

2 pounds Boneless Skinless Chicken Breast , cubed

3 Ounces Unsalted Butter

1 Tablespoon Canola oil

2 medium Onions, sliced

2 tbsp fresh Cilantro, chopped

4 Tablespoons Heavy Cream


1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

2. Put the chicken into a large non-reactive bowl and pour over the yogurt mixture. Reserve.

3. Mix together the butter and oil in a large Sauté pan or Wok.

4. Add the onions and sauté for about 3 minutes, or until slightly golden.

5. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

6. Stir in about half of the cilantro and mix well.

7. Add the cream and bring to the boil. Stir to blend.

8. Garnish with the remaining chopped cilantro and serve with steamed basmati rice and Naan bread.

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