Classic Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1500 grams Chicken Thigh 1.5 cup Yogurt, Greek gods traditional plain Greek yogurt 36 mL Lemon Juice 1.5 tbsp Ground tumeric (by SUPERSNAZZ) 2 tbsp Garam Masala (by JACE520) 1 tbsp Cumin seed 2 tbsp *McCormick ground cumin (by CHGOMOMMA) 250 gram(s) Butter, Western Star (by CARTHKOL) 4 1tsp Canola Oil 3 medium (2-1/2" dia) Onions, raw 6 clove Garlic 9 tsp Ginger Root 1 tsp Cinnamon, ground 1 can Tomatoes, red, ripe, canned, whole, no salt added 2 pepper Jalapeno Peppers 3 gram(s) Vegetable Stock Vegeta Gourmet Stock Powder (3g=1tsp) (by JENNYAU) 24 tbsp Cream heavy 1 TBSP 0.18 cup Tomato Paste 0.18 cup Red Mill Finely Ground Almond Meal/Flour (by SHANIA23511)
Step 1:
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
Step 2:
In a large pan over medium heat, 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.
Step 3:
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Step 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.
Step 5:
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Step 6:
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with cilantro leaves.
Serving Size: Makes 6 servings
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
Step 2:
In a large pan over medium heat, 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.
Step 3:
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Step 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.
Step 5:
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Step 6:
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with cilantro leaves.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 894.7
- Total Fat: 65.8 g
- Cholesterol: 220.0 mg
- Sodium: 630.1 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.0 g
- Protein: 60.6 g
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