BUTTER CHICKEN
This recipe is from Loblaws; they make it at the deli and it was featured in Toronto Star. Makes 4 large, or 8 small servings. You will need at least 1 hour for letting chicken marinate, included in prep time
Provided by Deantini
Categories Chicken Breast
Time 1h30m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1 inch cubes.
- In a bowl combine chicken, olive oil, 3 tsp garam masala and 3 tsp tandoori masala. Refrigereate, covered, for at least 1 hour to let flavours develop. Can also sit overnight.
- in a large saucepan, heat butter over medium heat, add onion and cook until soft. Add remaining 1 tsp garam masala and 1 tsp tandoori masala. Cook for 1 minute.
- Add chicken, cook, stirring for about three minutes. Add tomatoes incl juices.
- Reduce heat to low and, cover and simmer for 30 minute Stirring occasionally.
- Meanwhile, in a small saucepan combine cashews and water, bring to a boil. Reduce heat to low and let simmer for 10 minute
- Drain half the water and blend remaining water with cashews until oureed.
- Add pureed cashews to chicken and let simmer for 5 minute Stir in cream and cilantro.
- Serve with basmati rice.
Nutrition Facts : Calories 462, Fat 26.5, SaturatedFat 9.6, Cholesterol 139.8, Sodium 376.2, Carbohydrate 16.4, Fiber 3.4, Sugar 7.3, Protein 40.9
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