Tuesday, 29 May 2012

Butter Chicken

Butter Chiken

1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
salt to taste
3 lbs. chicken sliced breast pieces
1 cup yogurt or buttermilk
1 cup sour cream
1/2 cup/4 oz. tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. chili powder
Butter Chicken
Butter Chicken

Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chili powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.

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