Butter chicken #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breast - cubed |
| 1 | Onion - diced | |
| 2 | Chilli peppers - chopped | |
| ¼ | cup | Ginger and garlic puree |
| 4 | tablespoons | Curry powder |
| ½ | cup | Plain yoghurt |
| 3 | tablespoons | Margarine |
| 1 | cup | Stewed tomatoes |
| ½ | cup | Evaporated milk |
Directions
1. Mix curry powder, ginger puree and yoghurt together and salt to taste.
2. Add chicken and place in 350 degree oven. 3. Bake for 30 mins and then remove from oven. 4. Saute onions and pepper in margarine in a large skillet until soft. 5. Add stewed tomatoes. 6. Cook untila sauce is formed, add chicken. 7. Slowly add milk and simmer on low heat for 30 mins. 8.
Remove and serve with toasted pita bread and basmati rice.
Posted to MM-Recipes Digest V4 #272 by "Mueck, Caralee" <CMueck@...> on Oct 17, 1997
Related recipes
- Braised curried chicken #2
- Butter chicken #1
- Butter chicken (chicken makhani)
- Butter chicken murgh makhani
- Butter sauces #2
- Cashew chicken #2
- Chicken curry #2
- Chicken tandoori #2
- Chicken tandoori #2 of 2
- Chicken tikka #2
- Creamy butter chicken
- Curried chicken 2
- Herbed butter chicken 2
- Honey chicken #2
- Honey chicken 2
- Honey-mustard chicken #2
- Indian chicken
- Lemon chicken #2
- Tandoori chicken #2
- Tandoori chicken 2