Difference between revisions of "Butter Chicken"
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If there is still a lot of liquid, remove cover, raise heat and cook until liquid is reduced. Stir in the cream and remaining 2 TB. butter. Simmer over low heat until combined. Add Cilantro and salt as desired. Serve with rice. | If there is still a lot of liquid, remove cover, raise heat and cook until liquid is reduced. Stir in the cream and remaining 2 TB. butter. Simmer over low heat until combined. Add Cilantro and salt as desired. Serve with rice. | ||
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| + | NOTE: I HAVE NOT TRIED THIS YET<br> | ||
| + | -Alicia<br> | ||
Latest revision as of 18:02, 1 February 2022
← main dishes
Prep. time: 2 minutes
Cooking time: 23-45 minutes
Serves: 4
Ingredients
1 lb boneless/skinless chicken breast cubes
2 TB. plain yogurt
1 TB. Penzeys curry powder
1 tsp. garam masala (optional)
6 TB. butter, divided
4 medium tomatoes, diced
1/2 c. water
1/3 c. half and half or cream
1 TB. fresh Cilantro (optional)
1/4-1/2 tsp. salt
Directions
Combine chicken, yogurt, curry and garam masala. Stir well, cover and refrigerate for at least one hour.
Heat 4 TB. of the butter over medium-low heat in a large pan. Add the chicken and cook, stirring, until the chicken is mostly cooked, about 15 minutes. Add the tomatoes and water, stir well, cover and cook 20 minutes, until the tomatoes have broken down and thickened the sauce.
If there is still a lot of liquid, remove cover, raise heat and cook until liquid is reduced. Stir in the cream and remaining 2 TB. butter. Simmer over low heat until combined. Add Cilantro and salt as desired. Serve with rice.
NOTE: I HAVE NOT TRIED THIS YET
-Alicia
