Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Buttered Chicken




Source of Recipe


What's Cooking Indian


List of Ingredients




7 Tbsp. butter
1 Tbsp. oil
2 medium onions, finely chopped
1 tsp. finely chopped fresh ginger (I used powered)
2 tsp. garam masala
2 tsp. ground coriander
1 tsp. chili powder
1 tsp. black cumin seeds
1 tsp. crushed garlic
1 tsp. salt
3 whole green cardamoms
3 whole black peppercorns
2/3 C. unsweetened yogurt
2 Tbsp. tomato paste
8 skinless chicken pieces
2/3 C. water
2 whole bay leaves
2/3 C. light cream
fresh cilantro leaves
2 fresh green chilies, chopped


Recipe



Heat butter and oil in a large skillet. Add the onions and sauté until golden brown. Reduce the heat. Crush the fresh ginger and place in a bowl. Add the garam masala, ground coriander, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine. Add the chicken pieces to the yogurt and spice mixture and mix to coat well. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements, for 5-7 minutes. Add the water, and the bay leaves to the mixture in the skillet and simmer for 30 minutes, stirring occasionally. Add the cream and cook for a further 10 to 15 minutes. Garnish with fresh cilantro leaves and green chilies and serve hot.