Ingredients
-
2
-
1
-
1
-
8
-
2
-
4
-
8
-
8
-
10
-
1
-
-
-
-
-
Directions
Butter Chicken,,im 14 and i still couldnt tell the difference from the restraunt b.c.,This is an excellent flavor loaded recipe for butter chicken. Instead of fresh tomatoes used a14 oz can of stewed tomatoes that I put through the blender – I cut the recipe in half and cut the butter back a bit more than half. The fenugreek adds a special flavor – don’t miss it. I didn’t have the coriander for the garnish!. Dinner was enjoyed thanks Troy!
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Steps
|
1
Done
|
Make a Smooth Paste of Yogurt, Garlic, Ginger, Lime Juice, Cinnamon, Cloves, Cardamoms, Peppercorns and the Oil. |
|
2
Done
|
Marinate the Chicken in This For 6 Hours, in a Fridge. |
|
3
Done
|
Bake the Chicken in a Preheated Oven For 15 Minutes at 250 F (130 C). |
|
4
Done
|
Put It Aside. |
|
5
Done
|
Cut Tomatoes, Put Them in a Pan (no Water) and Boil. |
|
6
Done
|
When the Quantity Has Dropped by Half, Strain Through a Fine Sieve. |
|
7
Done
|
What Comes Out of the Sieve Is the Tomato Sauce. |
|
8
Done
|
Take a Pan, Start Heating the Sauce, Add the Butter. |
|
9
Done
|
When the Butter Is Melted, Add the White Pepper, Salt, Fenugreek Leaves and Cream. |
|
10
Done
|
Cook For 2-3 Minutes. |
