Friday, July 9, 2010

Butter Chicken


  • 6 chicken breasts, cubed
  • Vegetable oil for cooking
  • 2 onions, chopped
  • 3/4 tsp. cinnamon
  • 3 tsp. garlic, crushed
  • 4 tsp. powdered ginger (3 tsp. fresh)
  • 1.5 tsp. tumeric powder
  • 1/2 tsp. red pepper flakes
  • 6 tbsp. crushed almonds
  • 3 cups tomatoes peeled
  • 3 tbsp.  tomato paste
  • 3 tbsp. yogurt
  • 2 tbsp. fresh coriander
  • salt
  • pepper
Prep Work
  1. Wash chicken, remove excess fat.
  2. Cube chicken. Season chicken with salt and pepper.
  3. In order to be able to peel tomatoes place in water and boil.  Once the tomato begins to crack remove from heat.  Wait until the tomatoes cool, then chop them.
  1. Heat vegetable oil.  Add chicken. Cook until golden-brown. Remove chicken and place in bowl.
  2. Using the same pan add vegetable oil and heat.
  3. Add onions and cinnamon.
  4. In separate bowl mix garlic, ginger, turmeric powder, red pepper flakes, crushed almonds, tomatoes, tomato paste, yogurt.
  5. Add the above mix to the pan with the onions and cinnamon. Mix well.
  6. Bring ingredients to a boil. Allow to simmer for 3-5 minutes.
  7. Blend mixture in blender.  Add milk if too solid.
  8. Place mixture in pot and add chicken.
  9. Allow to simmer for 5-7 minutes. Add coriander to mixture.
I got the recipe from here, but changed a couple of things.

1 comment:

  1. omg nour seriouslyyyy, im coming over for dinner!