Tuesday, June 7, 2011

Butter Chicken

*plan ahead... needs to marinate

2 lbs. chicken fillets
1 tsp. salt
1/4 c. lemon juice
Chicken with food coloring
1 c. yogurt
1 onion, chopped
2 garlic cloves, crushed
1 1/4 inch piece fresh ginger, grated
1 green chili, chopped (I used red)
3 tsp. garam masala, divided
2 tsp.yellow food coloring
1 tsp. red food coloring
1/2 c. tomato paste
1/2 c. water
3/4 inch piece ginger, finely grated
1 c. cream
2 tsp. sugar
1/4 tsp. chili powder
1 Tbsp.lemon juice
1 tsp. ground cumin
3 1/2 oz. butter

Tomato mixture
Cut the chicken into 3/4 inch thick strips. Sprinkle with the salt and lemon juice. Place the yogurt, onion, garlic, ginger, chili, and 2 tsp. of the garam masala in a food processor and blend until smooth. Combine the food colorings in a small bowl. Brush over the chicken and turn the strips to coat the meat all over. Add the yogurt mixture and toss to combine. Cover and refrigerate for 4 hours.
Remove the chicken from the marinade and allow to drain for 5 minutes.
Preheat the oven to 425 F. Place the chicken in a shallow baking dish and bake for 15 minutes, or until it is tender. Drain off any excess juice; cover loosely with foil and keep warm.
Ready to eat!
Mix together the tomato paste and water in a bowl. Add the ginger, cream, 1 tsp. garam masala, sugar, chili powder, lemon juice, and cumin; stir to thoroughly combine.
Melt the butter in a large pan over medium heat. Stir in the tomato mixture and bring to a boil. Cook for 2 minutes, then reduce the heat and add the chicken pieces. Stir to coat the chicken with the sauce and simmer for a further 2 minutes, or until completely heated through. Serve with rice.

From The 1000 Best Recipes

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