Butter Chicken Curry from Indo Base |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Recipe I found on indobase....Its a great curry recipe that is awesome with naan or rice, great flavor and family favorite. Ingredients:
450 g boneless chicken |
2 tablespoons butter |
2 teaspoons lemon juice |
1/4 cup plain yogurt |
1/2 cup cream |
2 tablespoons peanut oil |
1 white onion (chopped) |
1 cup tomato puree |
1 1/4 teaspoons cayenne pepper |
1 pinch salt |
1 teaspoon chili powder |
1 teaspoon cumin (ground) |
1 bay leaf |
1 pinch black pepper |
1 tablespoon ginger-garlic paste |
1 tablespoon cornstarch |
2 teaspoons garam masala |
water, as required |
Directions:
1. • Heat 1 tbsp peanut oil in a large saucepan over medium heat.
2. • Saute white onion until it becomes soft and translucent.
3. • Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
4. • Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
5. • Add cream and yoghurt into the same pan and mix them well.
6. • Reduce heat to low and cook sauce for 10 minutes.
7. • Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
8. • Heat oil (1tbsp) in a large heavy frying pan over medium heat.
9. • Cut the Chicken to bite-size pieces and wash it well.
10. • Cook chicken pieces until it gets slightly brown (for about 10 minutes).
11. • Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
12. • Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
13. • Now pour the rest of the sauce into the chicken.
14. • Mix cornstarch and water well. Put this mixture into the chicken.
15. • Cook chicken for 5-10 minutes, or until thickened.
16. • Butter Chicken is ready to serve.
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