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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Butter Chicken   
    Categories: Poultry, Dairy, Chilies, Herbs, Citrus   
         Yield: 6 servings   
       
   MMMMM--------------------------CHICKEN-------------------------------   
       1/2 c  Plain yogurt   
     1 1/2 tb Minced garlic   
         1 tb Minced fresh gingerroot   
         1 tb Lemon juice   
         2 ts Garam masala   
         1 ts Ground turmeric   
         1 ts Ground cumin   
         1 ts Chilli spice mix   
         1 ts Salt   
         2 lb Boned, skinned chicken; in   
              - 1" pieces   
      
   MMMMM---------------------------SAUCE--------------------------------   
         2 tb Olive oil   
         2 tb Ghee   
         1 md Onion; fine chopped   
     1 1/2 tb Minced garlic   
         1 tb Minced fresh gingerroot   
     1 1/2 ts Ground cumin   
     1 1/2 ts Garam masala   
         1 ts Ground coriander   
    14 1/2 oz Can crushed tomatoes   
         1 ts Chilli spice mix   
     1 1/4 ts Salt   
         1 c  Heavy whipping cream   
         1 tb Sugar   
       1/2 ts Ground fenugreek; opt   
              Hot cooked basmati rice,   
              - fresh cilantro and naan;   
              - for serving   
       
     In a large bowl, mix together yogurt, garlic, ginger,   
     lemon, spices and salt until well-combined. Add chicken;   
     stir well to coat. Cover; refrigerate at least 30   
     minutes.   
        
     Heat oil in a large skillet over medium heat. Add   
     chicken; sear 2-3 minutes on each side. Transfer chicken   
     to a plate; set aside.   
        
     Heat ghee in same skillet over medium heat. Add onion;   
     cook 3-4 minutes, scraping up brown bits from the pan as   
     it cooks. Add garlic and ginger; cook 1 minute. Add   
     cumin, garam masala, coriander; cook another minute. Add   
     tomatoes, chili powder and salt; simmer 10-15 minutes   
     over medium-low heat until sauce thickens and has a deep   
     red color.   
        
     Add chicken back to skillet; also add cream, sugar and   
     fenugreek, if desired. Stir mixture to combine; simmer   
     8-10 minutes or until chicken is cooked through. If   
     sauce is too thick, add a few tablespoons water.   
        
     Serve butter chicken with hot cooked basmati rice,   
     cilantro and naan.   
        
     April Preisler, Auburn, California   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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