Indian Butter Chicken
Source of Recipe
I adapted this one. A traditional East Indian recipe.
Recipe Introduction
Ok, this recipe is not an easy one, but it definitely is worth the time.
List of Ingredients
1 onion (1/2 lbs) peeled,chopped
2 TBSP minced fresh ginger
1 fresh jalapeno (1 oz) rinsed, stemmed, seeded, chopped
1 TBSP olive oil
2 tsp garam masala (spice)
OR (1/2 tsp ground cumin, 1/2 tsp paprika,
1/4 tsp ground cinnamon,
1/4 tsp cayenne, 1/8 tsp ground cloves)
1 can (6 oz) tomato paste
2 cups chicken broth
1/2 cup cream
1.5 lbs boned, skinned, chicken breasts,
rinsed and cut in 3/4" chunks
1/2 tsp black pepper
salt
1/4 cup (1/8 lb) unsalted butter
6 cups riced cauliflower
(cauliflower cut like rice)Recipe
Step One
In a 5 to 6 quart pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala (or spices). Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture might splatter). Lower heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and Dry pan.
Step Two
In a medium bowl, mix chicken with pepper and sprinkle lightly with salt to taste. Set pan over high heat; add 1 Tbsp butter and the chicken. Stir until chicken is no longer pink on the surface, 2 - 3 minutes. Add the sauce and simmer over med. heat, stirring often, until chicken is no longer pink in center (cut to test), 3 - 4 minutes. Cut remaining 3 Tbsp butter into chunks and stir into sauce until melted.
Step Three
Spoon chicken and sauce onto cauliflower. Add salt to taste. If desired, sprinkle with cilantro and serve. Squeeze lime juice over individual portions.
This dish is worth the effort.
|
|
member logon
