Butter Chicken

Posted on October 5, 2007
Filed Under Food & Beverage, Meat, Poultry, Fish | Leave a Comment

Courtesy of Carolyn Martin,
CJ’s Bed and Breakfast, 608 Cottonwood Court
Laxgalts’ap, BC VOJ 1XO
T (250) 621-3352 or 1-866-621-3351
cjbb@telus.net

3 tbsp olive oil
3 tbsp chopped ginger
6 cloves chopped garlic
1 large onion, chopped
1 tsp salt
1 tsp tumeric
2 tbsp Madras curry paste (mild or…whatever curry paste you like!)
1 can tomato sauce (398 ml)
1 whipping cream (250 ml)
1/2 bunch cilantro chopped (a must to capture the flavours!)
2 pounds skinned chicken pieces

On medium-low heat
Sauté first 5 items until golden brown.
Add tumeric and paste and cook for 5 minutes
Add chicken and cook for 15 minutes
Then add tomato sauce and whipping cream, cook for 50 minutes,
Add cilantro, cook for 2-3 minutes

Serve over Indian basmati rice

1 large onion, chopped
1-1/2 tsp salt
1 tbsp cumin seed
3 tbsp olive oil
3 tbsp cilantro, chopped
1 cup peas (frozen preferably)
3 cups basmati rice and 5 cups of water

In pan (Carolyn uses her rice steamer), cook first 4 items together until light brown. Add peas, cilantro and cook for 5 minutes. Add rice and water. Cover pan and cook until rice is ready! The rice is great, the cilantro is a must again to capture taste buds!

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