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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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this recipe is from the food section of the ottawa citizen newspaper, it is from a popular indian restaurant in ottawa, ontario. this is very high in cholesterol but we just have to have this at least twice a year. i love indian food and go to a lot of indian restaurants and i have never found a better butter chicken recipe anywhere. Ingredients:
3 whole boneless skinless chicken breasts |
salt |
1 teaspoon indian chili powder |
1 teaspoon black pepper |
1/2 teaspoon ground ginger |
2 cloves garlic, minced |
2 teaspoons paprika |
1 cup plain yogurt |
1 tablespoon lemon juice |
3/4 cup butter |
3/4 cup whipping cream |
Directions:
1. tandoori chicken: with a sharp knife, make regular slits in chicken.
2. rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
3. Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend.
4. Pour over chicken and marinate for 10-12 hours in fridge.
5. Preheat oven to 425F.
6. Remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes.
7. remove from oven and cut in 1 cubes.
8. Butter Chicken: in a saute pan melt butter.
9. add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 140F.
10. for 2 minutes.
11. Do not boil.
12. Stir in cubed chicken and heat through.
13. serve with basmatti rice.
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