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  • T.O.H. Daily Recipe - 677

    From Dave Drum@1:3634/12 to All on Tue Dec 31 14:28:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Butter Chicken
    Categories: Poultry, Dairy, Chilies, Herbs, Citrus
    Yield: 6 servings

    MMMMM--------------------------CHICKEN-------------------------------
    1/2 c Plain yogurt
    1 1/2 tb Minced garlic
    1 tb Minced fresh gingerroot
    1 tb Lemon juice
    2 ts Garam masala
    1 ts Ground turmeric
    1 ts Ground cumin
    1 ts Chilli spice mix
    1 ts Salt
    2 lb Boned, skinned chicken; in
    - 1" pieces

    MMMMM---------------------------SAUCE--------------------------------
    2 tb Olive oil
    2 tb Ghee
    1 md Onion; fine chopped
    1 1/2 tb Minced garlic
    1 tb Minced fresh gingerroot
    1 1/2 ts Ground cumin
    1 1/2 ts Garam masala
    1 ts Ground coriander
    14 1/2 oz Can crushed tomatoes
    1 ts Chilli spice mix
    1 1/4 ts Salt
    1 c Heavy whipping cream
    1 tb Sugar
    1/2 ts Ground fenugreek; opt
    Hot cooked basmati rice,
    - fresh cilantro and naan;
    - for serving

    In a large bowl, mix together yogurt, garlic, ginger,
    lemon, spices and salt until well-combined. Add chicken;
    stir well to coat. Cover; refrigerate at least 30
    minutes.

    Heat oil in a large skillet over medium heat. Add
    chicken; sear 2-3 minutes on each side. Transfer chicken
    to a plate; set aside.

    Heat ghee in same skillet over medium heat. Add onion;
    cook 3-4 minutes, scraping up brown bits from the pan as
    it cooks. Add garlic and ginger; cook 1 minute. Add
    cumin, garam masala, coriander; cook another minute. Add
    tomatoes, chili powder and salt; simmer 10-15 minutes
    over medium-low heat until sauce thickens and has a deep
    red color.

    Add chicken back to skillet; also add cream, sugar and
    fenugreek, if desired. Stir mixture to combine; simmer
    8-10 minutes or until chicken is cooked through. If
    sauce is too thick, add a few tablespoons water.

    Serve butter chicken with hot cooked basmati rice,
    cilantro and naan.

    April Preisler, Auburn, California

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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