Sig's Friend Butter Chicken from Delhi

Name: Sig's Friend Butter Chicken from Delhi
Cuisine: American
Ingredients: 2 lb boneless chicken; 14 fl oz full fat yogurt; 6 clove garlic; 1/2 inch fresh ginger; 1/4 tsp coriander powder; 1/2 tsp cumin powder; 2/3 tsp red chilli or paprika; 1/2 tsp garam masala powder; 1 pinch of tandoori colouring; 1/2 tsp salt; 2 tsp lime juice; 1 1/2 lb tomatoes; 1/2 tsp kasuri methi leaves(dried fenugreek leaves); 3 oz chilled butter; 1/2 tsp paprika; 1/4 tsp garam masala; 1 1/2 oz single cream

sigrun @cook_3841391

a nice flavoursome homemade Curry

sigrun @cook_3841391

a nice flavoursome homemade Curry

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2 lbboneless chicken
14fl oz full fat yogurt
6 clovegarlic
1/2inch fresh ginger
1/4 tspcoriander powder
1/2 tspcumin powder
2/3 tspred chilli or paprika
1/2 tspgaram masala powder
1 pinchof tandoori colouring
1/2 tspsalt
2 tsplime juice
1 1/2 lbtomatoes
1/2 tspkasuri methi leaves(dried fenugreek leaves)
3 ozchilled butter
1/2 tsppaprika
1/4 tspgaram masala
1 1/2 ozsingle cream

Cooking Instructions

1

first prepare marinade, put the yogurt in a piece of cheesecloth and hang to allow the whey to drip. Puree' the garlic and ginger in a blender.Add this and the marinade spices, salt and lime juices to the yogurt and mix
2

scalt tomatoes for makhani sauce peel off the skin. Mash to a pulp. grind fenugreek leaves to a powder.
3

marinade the chicken for at least 2hours in yogurt mixture or over night
4

when ready to cook heat oil in a thick bottomed pan add chicken with marinade. Cover and cook on a low heat until cooked,occasionally turn the chicken
5

IMPORTANT THE MAKHANI SAUCE INGREDIENTS ARE FROM THE TOMATOES ONWARD.
6

put tje tomato pulp into a frying pan and cook for five minutes until liquid has slightly evaporated
7

add the chilled butter and paprika after the butter has melted. cook for just 1minute. Taste if it is not sour add a few drops vinegar. add the fenugreek leaves powder and garam masala add salt to taste. After 30 seconds add the cream and stir. the sauce is now ready. mix well with the chicken. Serve immediately.

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sigrun @cook_3841391

on January 01, 2012 00:00

Comments (6)

derek.denzil @cook_3252718

March 18, 2013 14:48

:chef

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