Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Butter Chicken




Source of Recipe


unknown


List of Ingredients




;Marinade
1 Whole chicken
;jointed
1 tb Tandoori masala
2 ts Garam masala
2 tb Lime juice
1/2 ts Ground cumin
5 tb Yoghurt
Salt
;The Curry
2 Tomatoes
;pureed in a blender
2 Onions
;chopped
1 tb Ginger-garlic paste
15 Cashew nuts
;ground to a paste with a
Little
Oil
1 1/2 tb Butter
3 tb Cream
1 ts Chilli powder
6 tb Sunflower oil
2 tb Freshly chopped coriander
Leaf


Recipe



Combine the marinade ingredients, add the chicken and refrigerate for
a minimum two hours or overnight. Heat half the oil in a non-stick
pan and fry the chicken for 10 minutes. Remove the chicken and set
aside. Wipe the pan. Add the remaining oil and fry the chopped onions
until golden, then add the ginger-garlic paste and fry, sprinkling
with a little water now and then until the oil separates. Add the
cashew paste, chilli powder, tomato puree and cook for 10 minutes.
Add the butter, cream and the chicken. Mix well and cook until done.
Garnish with fresh chopped coriander leaf.