Ingredients
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-
3
-
-
1
-
1
-
1/2
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Butter Chicken,this recipe is from the food section of the ottawa citizen newspaper, it is from a popular indian restaurant in ottawa, ontario. this is very high in cholesterol but we just have to have this at least twice a year. i love indian food and go to a lot of indian restaurants and i have never found a better butter chicken recipe anywhere.,I loved it, soo easy to makeI brought it to Work, and people went crazy for it,Good! I have tried only one butter chicken dish from a restaurant in Ottawa and it was sweet. This recipe was not. I wonder what restaurant this is from? I made our version less spicy by substituting a bit of cayenne pepper powder and some sweet paprika in place of the Indian chili powder. used sea salt, plus the rest of the ingredients. I found the sauce a bit too thin but maybe that is how it is supposed to be? I served this over a cumin Basmati rice dish, along with recipe#110782 for a good tasting meal. The only reason I won’t try this recipe again is because we are lactose intolerant.
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Steps
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1
Done
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Tandoori Chicken: With a Sharp Knife, Make Regular Slits in Chicken. |
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2
Done
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Rub Salt Into Chicken and Put in a Large Bowl to Hold All the Pieces in a Single Layer. |
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3
Done
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Combine Chili Powder, Pepper, Ginger, Garlic and Paprika in a Bowl, Add Yogurt and Lemon Juice and Stir to Blend. |
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4
Done
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Pour Over Chicken and Marinate For 10-12 Hours in Fridge. |
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5
Done
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Preheat Oven to 425f. |
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6
Done
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Remove Chicken from Marinade (reserve Marinade) and Put on a Wire Rack Over a Pan and Bake For 35-45 Minutes. |
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7
Done
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Remove from Oven and Cut in 1" Cubes. |
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8
Done
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Butter Chicken: in a Saute Pan Melt Butter. |
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9
Done
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Add Reserved Marinade and Whipping Cream and Heat Thoroughly to a Temperature of a Least 140f. |
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10
Done
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For 2 Minutes. |
