Indian Butter Chicken

Name: Indian Butter Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 50 grams butter; 6 cardamom pods, bruised; 1 teaspoons chili powder (more or less to taste); 1 cinnamon stick; 118 milliliters cream; 2 teaspoons garam masala; 1 Tbsp grated fresh green ginger; 2 teaspoons ground coriander; 1 Tbsp lemon juice; 2 Tbsps peanut oil; 59 milliliters plain yogurt; 1 kg boneless skinless chicken breast, cut in large chunks; 1 Tbsp sugar; 2 teaspoons sweet paprika; 400 grams tomato puree

The recipe Indian Butter Chicken could satisfy your Indian craving in around 35 minutes. This recipe serves 4. One serving contains 620 calories, 57g of protein, and 36g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. Several people really liked this main course. Head to the store and pick up yogurt, cardamom pods, ground coriander, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert.

Instructions

Heat a wok until really hot, add 1 Tbsp oil.2

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.3

Ingredients you will need

Whole Chicken

Remove to plate.4

Add extra oil and cook remaining chicken.5

Ingredients you will need

Whole Chicken

Cooking Oil

Remove from wok.6 Reduce heat and add the butter.7 When melted add all of the spices and stir-fry until fragrant- about 1 minute.8 Return chicken to wok and stir to coat with the spices.9

Ingredients you will need

Whole Chicken

Butter

Spices

Equipment you will use

Wok

Add the tomato and sugar and simmer for 15 minutes- stir occasionally.10

Ingredients you will need

Tomato

Sugar

Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.11

Ingredients you will need

Lemon Juice

Yogurt

Cream

Sauce

Serve over rice.12 **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.

Ingredients you will need

Lemon Juice

Yogurt

Cream

Rice

Equipment you will use

Sauce Pan

Equipment

Wok

Sauce Pan

Ingredients

Servings:

50grams

butter 6

cardamom pods, bruised 1teaspoons

chili powder (more or less to taste)1

cinnamon stick 118milliliters

cream 2teaspoons

garam masala 1Tbsp

grated fresh green ginger 2teaspoons

ground coriander 1Tbsp

lemon juice 2Tbsps

peanut oil 59milliliters

plain yogurt 1kg

boneless skinless chicken breast, cut in large chunks 1Tbsp

sugar 2teaspoons

sweet paprika 400grams

tomato puree

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.