Easy Recipe Finder
Recipe Feeder
3 Tb Oil
2 Ea Black Cardamom Pods
1 Ea Green Cardamom Pod
2 tsp Black Peppercorns
2-3 Ea Cloves
1 tsp Ginger, chopped
2 Cl Garlic, smashed
1 Pc Cinnamon-1cm
2 Ea Onion, diced
4-5 Ea Tomatoes, chopped
2 Tb Butter
1 Ea Bay Leaf
1 tsp Cumin Powder
1 tsp Coriander powder
1 Ea Tandoori Chicken Recipe
1 Tb Tandoori Masala
1 C Water (more or less)
2 Tb Dry Fenugreek Leaves
½ C Heavy Cream
TT Salt
TT Red Chile Powder
This recipe calls for a recipe of Tandoori chicken that is then added to the following curry recipe. The combination is Butter Chicken. Start by preparing the Tandoori marinade (See Tandoori Chicken recipe) and begin the marinating of the chicken. Use boneless skinless chicken for this application. While the chicken is marinating, proceed to make the butter chicken curry up to the point of adding the cooked Tandoori chicken.
Butter Chicken Preparation:
Heat the oil in a 5½-quart sauté pan then add the cardamoms, peppercorns, cloves, ginger, garlic and cinnamon. Sauté, stirring for two minutes then add the onions, reserving a half-cup for later use. Continue to sauté until the onions begin to brown.
Add the tomatoes and bring to a simmer. Cover and simmer for 30 minutes.
Remove the pan from the heat and allow it to cool for 30-60 minutes. Transfer to a blender and puree thoroughly. Set aside.
At this point the Tandoori chicken should be cooked and cut into 1-inch pieces.
Reheat the sauté pan and add the butter. When hot, add the reserved onion, the bay leaf, cumin and coriander. Sauté for a couple of minutes then add the chicken, the sauce from the blender and the Tandoori masala.
Bring to a simmer and add the water to thin the sauce. Continue to simmer then add the fenugreek leaves, rubbing them between your palms to crush the leaves.
Add the cream and simmer for 4-5 minutes.
Adjust the salt and heat levels at this time, simmering 2-3 minutes after the final addition.
Serve over basmati rice.
2 Ea Black Cardamom Pods
1 Ea Green Cardamom Pod
2 tsp Black Peppercorns
2-3 Ea Cloves
1 tsp Ginger, chopped
2 Cl Garlic, smashed
1 Pc Cinnamon-1cm
2 Ea Onion, diced
4-5 Ea Tomatoes, chopped
2 Tb Butter
1 Ea Bay Leaf
1 tsp Cumin Powder
1 tsp Coriander powder
1 Ea Tandoori Chicken Recipe
1 Tb Tandoori Masala
1 C Water (more or less)
2 Tb Dry Fenugreek Leaves
½ C Heavy Cream
TT Salt
TT Red Chile Powder
This recipe calls for a recipe of Tandoori chicken that is then added to the following curry recipe. The combination is Butter Chicken. Start by preparing the Tandoori marinade (See Tandoori Chicken recipe) and begin the marinating of the chicken. Use boneless skinless chicken for this application. While the chicken is marinating, proceed to make the butter chicken curry up to the point of adding the cooked Tandoori chicken.
Butter Chicken Preparation:
Heat the oil in a 5½-quart sauté pan then add the cardamoms, peppercorns, cloves, ginger, garlic and cinnamon. Sauté, stirring for two minutes then add the onions, reserving a half-cup for later use. Continue to sauté until the onions begin to brown.
Add the tomatoes and bring to a simmer. Cover and simmer for 30 minutes.
Remove the pan from the heat and allow it to cool for 30-60 minutes. Transfer to a blender and puree thoroughly. Set aside.
At this point the Tandoori chicken should be cooked and cut into 1-inch pieces.
Reheat the sauté pan and add the butter. When hot, add the reserved onion, the bay leaf, cumin and coriander. Sauté for a couple of minutes then add the chicken, the sauce from the blender and the Tandoori masala.
Bring to a simmer and add the water to thin the sauce. Continue to simmer then add the fenugreek leaves, rubbing them between your palms to crush the leaves.
Add the cream and simmer for 4-5 minutes.
Adjust the salt and heat levels at this time, simmering 2-3 minutes after the final addition.
Serve over basmati rice.
