Indian Butter Chicken From The Spice And Herb Bible Recipes

INDIAN BUTTER CHICKEN (FROM THE SPICE AND HERB BIBLE)

Steps:

• Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
• Next day, grill the chicken while preparing the sauce as follows.
• In a pan, melt butter, add ground cumin and stir fry 30 seconds.
• Add garlic and onion, stir fry for 2-3 minutes.
• Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
• Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
• Add coriander leaves, cream, coconut milk, and add salt to taste.
• Simmer gently and allow to reduce a little.

EASY INDIAN BUTTER CHICKEN

Steps:

• Cut chicken into 3/4" cubes.
• Heat oil and cook the onion and ginger until brown stir in the garam masala.
• Put in onion and ginger in blender together with tomato paste and chicken stock blend until smooth.
• Put back into the pan and add the cream (half and half) reduce a little set aside.
• Heat 1 tablespoon of butter and add chicken cook until no longer pink in the middle.
• Pour the butter sauce back into the pan and add remaining butter.
• Garnish if you like with fresh cilantro.