butter chicken

marinade : 4 cloves garlic, 2" piece of peeled ginger, 1 small onion, 1/4 tsp cayenne, 1/4 tsp garam masala, 2 T chopped cilantro stems;
6 chicken legs, bones, skinned, cut in pieces.
1 large red onion, 4 cloves garlic, 2.5" ginger
1/3 c canola oil, 1" piece cinammon,
1 tsp salt or to taste
1 T ground coriander, 1 tsp ground cumin, 1.2 tsp turmeric, 1/4 tsp cayene
1.5 lbs tomatos (fresh or canned), pureed
1/2 c heavy cream

blend marinade ingredients in food processor, marinate overnight; put onion, ginger, garlic in food processor, puree. heat oil in pan, add cinammon til it uncurls, add onion puree & salt and cook, stirring, til it becomes light golden brown, watch, add water if necessary. 20 min. add spices, stir 1 minute, add tomatoes, simmer til oil separates, about 10 min. add cream, bring to simmer, turn off. in the mean time, bake chicken pieces in 350° oven, covered with foil part of the time, about 25 min. When they are done, put in the sauce, heat for five minutes. serve with some rice, some indian vegetables, etc.
adapted from survir saran

Number of Servings: 6

Recipe submitted by SparkPeople user STRIVER57.