Ingredients
-
3
-
1
-
1/4
-
2
-
2
-
1/2
-
1
-
1
-
500
-
1/4
-
-
-
-
-
Directions
Butter Chicken, I got this off the internet a few years ago. It is now my youngest sona chef in Melbourne’s requested dish when he’s at home. So I guess to him it’s major comfort food!, I thought I had this recipe copied into my recipe folder. I’ve been making this Butter Chicken since the site was Recipezaar! I was at the Indian grocery store buying spices yesterday and remembered this recipe. Today I have a craving for it and can’t wait until dinner time to make it! I’ll probably use cream instead of yogurt this time., This was sublime! So fantastic, it warrants my first-ever review after many years on this site! My substitutions were minor, out of necessity: boneless chicken thighs, coconut milk instead of yogurt, prepared in the crock pot. I went heavy on the spices as well. Just terrific… it’ll definitely be in short rotation. Thanks for sharing!
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Steps
|
1
Done
|
In a Large Pan, Heat the Butter Until It Is Frothy. |
|
2
Done
|
Add the Onions and the Cinnamon to the Pan and Fry Lightly. |
|
3
Done
|
When the Onions Are Soft, Stir in the Garlic and Ginger, Then Add the Turmeric, Chilli and Coriander, and Saute Over a Medium Heat. |
|
4
Done
|
Add the Chicken and Saute Stirring Constantly Until the Chicken Meat Turns White. |
|
5
Done
|
Add the Ground Almonds, Tomatoes and Tomato Paste. |
|
6
Done
|
Mix Thoroughly, Cover and Simmer For 20-30 Minutes. |
|
7
Done
|
Add the Yoghurt and Heat Through Gently Before Serving. |
