Saturday, September 12, 2009

Butter Chicken Curry

You will need:

8 skinless chicken pieces (any combination of breast, leg or thigh will do)
2/3 cup plain yogurt
2 tbsp. tomato paste
2/3 cup cream
2/3 cup butter
1 tbsp. olive oil
2 yellow onions, finely chopped
1 tsp. fresh ginger, peeled and finely grated
1 tsp. Garam Masala
2 tsp. ground coriander
1 tsp. chili powder
1 tsp. cumin seeds
1 clove garlic, crushed
½ tsp. cardamom
2 bay leaves
fresh chopped cilantro, to garnish
freshly ground black pepper
salt, to taste


Mix the ginger, Garam Masala, coriander, chili powder, cumin, garlic, cardamom, salt and ground pepper in a large bowl.Add the yogurt and tomato paste and mix thoroughly.
Add the chicken pieces to the spice mixture and stir until they are evenly coated.
Heat the butter and oil in a large skillet.Add the onions and cook on medium-high heat until golden but not dark, stirring often.
Add the chicken to the onions and stir-fry vigorously, stirring often, for 5-7 minutes.
Add the bay leaves and 2/3 cup water to the chicken mixture.Reduce the heat to medium-low and let it simmer, covered for 30 minutes.
Increase the heat slightly.Add the cream and cook, uncovered, for another 10-15 minutes.
Garnish with the fresh cilantro and serve over hot, fluffy rice.Naan, dal, or curried chickpeas all make excellent side dishes. Enjoy!

Garam Masala Blend

1 comment:

Erica said...

Yummy... that sounds SO good!