MalahatTwo7
04-13-2005, 03:05 PM
Indian dish as smooth as butter
The Canadian Press Wednesday, April 13, 2005
An Indian restaurant-favourite, the smooth sauce and tender chicken melt in your mouth -- like butter. Serve over rice with cucumber slices.
EASY BUTTER CHICKEN
2 Tbsp butter, divided
2 Tbsp tandoori or tikka curry paste, divided
1 Tbsp minced fresh gingerroot
2 tsp minced fresh hot pepper
1 tsp each ground cumin and paprika
1 28 oz can crushed tomatoes
1 cup 35 per cent whipping cream
1 1/2 lb boneless, skinless chicken, cut into chunks
1/2 cup plain yogurt
1/4 cup chopped fresh cilantro
2 Tbsp) freshly squeezed lime or lemon juice
Preheat oven to 375 F. Place half of the butter in a 3 x 9-inch glass baking dish. Place in oven for about 3 minutes or until melted. Swirl to coat dish; set aside.
In a large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring for about 2 minutes or until fragrant. Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often for 10 minutes or until sauce is thickened.
Meanwhile, in a bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 minutes. Pour tomato sauce over chicken; bake for about 10 minutes longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with cilantro and lime juice.
Serves 6.
© Times Colonist (Victoria) 2005
The Canadian Press Wednesday, April 13, 2005
An Indian restaurant-favourite, the smooth sauce and tender chicken melt in your mouth -- like butter. Serve over rice with cucumber slices.
EASY BUTTER CHICKEN
2 Tbsp butter, divided
2 Tbsp tandoori or tikka curry paste, divided
1 Tbsp minced fresh gingerroot
2 tsp minced fresh hot pepper
1 tsp each ground cumin and paprika
1 28 oz can crushed tomatoes
1 cup 35 per cent whipping cream
1 1/2 lb boneless, skinless chicken, cut into chunks
1/2 cup plain yogurt
1/4 cup chopped fresh cilantro
2 Tbsp) freshly squeezed lime or lemon juice
Preheat oven to 375 F. Place half of the butter in a 3 x 9-inch glass baking dish. Place in oven for about 3 minutes or until melted. Swirl to coat dish; set aside.
In a large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring for about 2 minutes or until fragrant. Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often for 10 minutes or until sauce is thickened.
Meanwhile, in a bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 minutes. Pour tomato sauce over chicken; bake for about 10 minutes longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with cilantro and lime juice.
Serves 6.
© Times Colonist (Victoria) 2005