Meat/Butter Chicken

A: 1 1/2C plain yogurt
    2T lemon juice
    1T turmeric
    2T garam masala
    2T cumin, ground
    3# chicken thighs
B: 8T butter
    2 onions, diced
C: 4c garlic, minced
    4T ginger, minced
    1T cumin, whole seed
D: 1 stick cinnamon
    2 tomatoes, diced
    1 jalapeno pepper, minced
    1/2t salt
E: 2/3C chicken stock
F: 1 1/2C cream
    2t tomato paste
G: 4T almonds, crushed
    1/2C cilantro
1. Combine (A) in covered bowl or plastic bag, refrigerate 30 min, or up to 1
2. Heat (B) in heavy pan and saute until onions are translucent. Add (C),
    continue until onions are starting to caramelize. Add (D) and cook another
    10 minutes.
3. Add (A) including marinade to pan, cook for 5 minutes, add (E), bring to a
    boil, and simmer uncovered for 30 minutes.
4. Add (F) and simmer for 10 minutes, garnish with (G) and serve.

Servings: 8

$Id: butter_chicken,v 1.1 2018/12/02 17:44:13 deaven Exp $

 Recipe Card
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