I am a big fan of Indian food these last few years. I tried it for the first time with my very good friend and can not get enough now. But my ultimate favorite Indian food is Butter Chicken. So this is a recipe that I tried and it is freakn amazing!!!! MMMMMMMMMMM GOOD!!!!!
Ingredients:
| • 450 gm Boneless Chicken • 2 tbsp Butter • 2 tsp Lemon Juice • ¼ cup Plain Yoghurt • ½ cup Cream • 2 tbsp Peanut Oil • 1 White Onion (chopped) • 1 cup Tomato Puree • 1-¼ tsp Cayenne Pepper • 1 pinch Salt • 1 tsp Chili Powder • 1 tsp Cumin (Ground) • 1 Bay Leaf • 1 pinch Black Pepper • 1 tbsp Ginger-Garlic Paste • 1 tbsp Cornstarch • 2 tsp Garam Masala • Water as required |
How to make Butter Chicken:
| • | Heat 1 tbsp peanut oil in a large saucepan over medium heat. |
| • | Saute white onion until it becomes soft and translucent. |
| • | 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. |
| • | Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. |
| • | Add cream and yoghurt into the same pan and mix them well. |
| • | Reduce heat to low and cook sauce for 10 minutes. |
| • | Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat. |
| • | Heat oil (1tbsp) in a large heavy frying pan over medium heat. |
| • | Cut the Chicken to bite-size pieces and wash it well. |
| • | Cook chicken pieces until it gets slightly brown (for about 10 minutes). |
| • | Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. |
| • | Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes). |
| • | Now pour the rest of the sauce into the chicken. |
| • | Mix cornstarch and water well. Put this mixture into the chicken. |
| • | Cook chicken for 5-10 minutes, or until thickened. |
| • | Butter Chicken is ready to serve. |
Catherine Bouvier, Clerk
