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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butter Chicken Recipe

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This recipe for Butter Chicken is from Yannacoulias Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c full-fat Greek yogurt
2 tbsp lemon juice
1½ tbsp turmeric
2 tbsp garam masala
2 tbsp ground cumin
3 lbs chicken thighs, on the bone
½ c unsalted butter
4 tsp canola oil
2 onions, peeled and diced
4 cloves garlic, peeled and minced
3 tbsp fresh ginger, peeled and grated or finely diced
1 tbsp cumin seeds
1 cinnamon stick
2 medium tomatoes, diced
1 jalapeño pepper, seeded and diced
salt to taste
⅔ c chicken stock
1½ c cream
1 ½ tsp tomato paste
½ bunch cilantro leaves, stems removed.
Directions:
Directions:
1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Coat chicken with the marinade. Cover, and refrigerate (for up to a day).
2. Melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
3. Add the cinnamon, tomatoes, chiles and salt, and cook until soft, about 10 min.
4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 min.
6. Garnish with the cilantro leaves.

 

 

 

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