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Punjabi Butter Chicken
Used with permission from Sanafir
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Punjabi Butter Chicken
2 lbs boneless, skinless chicken thigh
1 large white onion, Julienned
1 ounce ginger, finely minced
3 cloves garlic, rough chopped
12 ounce plum tomatoes, rough chopped
2 ounce clarified butter
2/3 cup plain thick yoghurt
2 ounce heavy cream
2 ounce lemon juice
1/2 teaspoon chili powder
1/4 ground cloves
1/4 ground cinnamon
1 tsp garam marsala
4 crushed cardamom pods
1 tsp cayenne
1 tsp cumin
6 tbsp fine chopped cilantro
1 cup chicken stock
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Instructions
- Mix yoghurt, heavy cream and lemon juice in a bowl, cut chicken thighs into large pieces and place in mixture.
- Let rest in for 1 hour.
- In a large pot sweat out onion, garlic, and ginger in clarified butter.
- Add chili powder, cloves, cinnamon, garam marsala, cardamom pods, cayenne, and cumin to the pot and cook out spices.
- Place chicken stock into pot and reduce by half.
- Add bowl to pot and cook for 20 minutes at a simmer, finish with cilantro and season with salt as needed.
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