Friday, November 12, 2010

Butter Chicken

Butter Chicken


1 16 oz. can diced tomatoes
¼ t. powdered ginger
¼ t. garlic paste
1 can chopped green chiles
1 ½ cubes butter (not margarine)
2 small cartons whipping cream (smallest ones)
¼ t. cardamom
1 ¼ t. salt
½ t. black pepper
½ t. Kasoori Methi (dried fenugreek leaves)
4-5 chicken breasts, cut into bite size pieces
Tandoori paste

Cut chicken breasts into bite size pieces and marinate in Tandoori paste overnight or for a few hours. Mix a little water with Tandoori paste if too thick. Use about ¼ of the jar of paste. This paste is very hot. Don’t use too much.

Place tomatoes and green chile in blender and blend until smooth. Melt butter in deep pan over low heat. Add ginger and garlic, stirring well and continue heating. Add tomato mixture, cream, cardamom, salt, black pepper and Kasuri Methi. Bring to simmer over lower heat and simmer for 20 minutes.

Add the chicken pieces to simmering sauce and cook for additional 10-15 minutes, just until chicken is done. Serve over hot rice with naan bread. You can also pre-cook and shred the chicken—then add it.
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