Butter Chicken

Posted by spots (Singapore, Singapore) on 1 August 2006 in Food & Cuisine and Portfolio.

Yields a Indian chicken dish that is creamy but not spicy.

Butter chicken

750g-1kg of chicken thigh meat, cut into bite size pieces

4tb coriander, chopped

2ts garam masala

3ts paprika

4 cloves garlic, smashed

2ts grated ginger

1/2 cup plain yogurt

80g butter

1 large onion, thinly sliced

2 cinnamon sticks

1 425g can tomato puree

1/4 cup tomato paste

3/4 cup chicken stock

1 cup whipping cream

1. Marinate the chicken thigh meat with the garam masala, coriander, paprika, garlic, ginger, and yogurt. Cover and refrigerate overnight.

2. Heat a pan, add butter, then the onions and the cinnamon sticks. When onions have softened, add the chicken thigh meat and cook, stirring, 5 minutes.

3. Add salt, tomato puree, tomato paste, and stock. Bring to boil and simmer uncovered for 10 minutes, stirring occasionally. Add cream, and simmer another 10 minutes. Serve with baguette or over rice.