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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Butter Chicken is a staple in any indian restaraunt in Vancouver and this is the best I have done in attempting to replicate it. This is really really good. Honestly. Ingredients:
1c raw cashews |
2t garam masala |
2t ground coriander |
3/4t chili powder |
3 cloves garlic chopped coarsely |
2t fresh ginger, grated |
2t white vinegar |
1/3c tomato paste |
1/2c yogourt |
1kg chicken thighs or breast cut into 1 chunks |
2t butter |
1 onion, finely chopped |
1 cinnamon stick |
4 cardamom pods, bruised |
1t paprika |
1 small can crushed tomatoes (400g) |
3/4c chicken stock |
1c whipping cream |
rice and naan to serve it with |
Directions:
1. Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
2. Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
3. Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
4. Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
5. Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
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