UCLBS Recipes

Butter Chicken

If possible, it is better to marinate the chicken over night in the refrigerator.

2 lb chicken boneless, skinless chicken breast, cut into thirds

Marinade
2 cups yogurt
6 cloves garlic
1/2 inch square of fresh ginger, peeled
2/3 tsp red chili powder or paprika
1/4 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala*
1/2 tsp salt
2 tsp lime juice
vegetable oil for frying

Mahkani
1 1/2 lb plum tomatoes, blanched, peeled, seeded and coarsley chopped
3 oz chilled butter
1/2 tsp cayenne or paprika
1/8 tsp vinegar
1/4 tsp garam masala
salt
1 1/2 oz creme fresh

Crush the garlic and ginger in a garlic press, and add to yogurt, along with the other marinade ingredients and 1 tbsp of oil. Mix well.

Marinate the chicken pieces in the yogurt mixture for at least two hours IN THE REFRIGERATOR.

To cook chicken, heat 4 - 5 tbsp oil in a large frying pan. Add the chicken mixture and cover. Cook over low heat until done, turning occasionally.

For the Mahkani, cook the chopped tomatoes for about 5 minutes until some of the liquid is reduced. Have all your ingredients ready so that once you add the butter, it doesn't cook for too long. If it cooks for more than three minutes, it will become grainy. Add the chilled butter and cayenne and let cook for a minute. Add vinegar, garam masala, and salt. After 30 seconds, add creme fresh and stir. Remove from heat and pour over cooked chicken immediately.

Serve on cauliflower rice (see side dishes & vegetables).

*Garam Masala
1 tbsp cinnamon
1 tbsp cloves
1/2 tsp nutmeg
1/2 pepper
1 tsp cardamom<

Grind together into a fine powder. Unused spice may be stored in an airtight container.