Bombay Butter Chicken Recipes

BOMBAY CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

BOMBAY BUTTER CHICKEN

Steps:

• Melt half the butter in a Dutch oven or heavy pot on medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.
• Cut chicken into bite-sized chunks. Sprinkle with salt and pepper. Increase heat to medium high. Brown chicken. Add curry paste, ginger and cinnamon and cook, stirring for 30 seconds. Add tomatoes, including juices, and remaining butter to pan and bring to boil.
• Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander.
• Heat until very hot without boiling. Serve with rice or naan bread. Garnish with lime wedges.

BOMBAY CHICKEN

Steps:

• Melt half the butter in a skillet over medium heat.
• Brown chicken about 3 minutes on each side. Remove chicken from skillet, reserving butter.
• Add onion, garlic, and remaining butter and cook about 5 minutes. Return chicken to skillet; add spices, tomatoes, broth, and wine. Cook 15 minutes more.
• Add cashews and coconut. Cover and cook on low till done.
• Mix cream and cornstarch together; stir slowly into chicken mixture. Heat to boiling, stirring constantly, then reduce heat to low and simmer 5 minutes or till thickened.