Not from the bottle and oooooh so delicious!
Thanks, Dawn!
4 Chicken Breasts
500 ml Sour Cream
1 sm. Onion
2 t Ginger Paste
2 t Garlic Paste
1/2 t Garam Masala
1 1/2 T Tandoori Powder
2 t Kasoori Methi
1 t Red Chili Powder
14 oz can diced Tomatoes
5 T Butter
1 t Salt
Cut chicken into cubes.
Finely chop onion.
Heat butter in a pan over medium heat.
Add onion, ginger and garlic.
Cook until onion is translucent.
Add tomato puree, tandoori, chili powder, garam masala, salt and kasoori methi.
Cook uncovered for 5 minutes.
Add chicken and cook covered for 15 minutes, stirring occasionally.
Reduce heat, add sour cream and simmer for 30 minutes, stirring regularly.
Serve hot with rice or naan.
This was enough for my family with all of us eating some sticky rice and naan. So bigger eaters will need to make more. You won't be sorry!
5 comments:
I actually got this recipe from Jenie, and I LOVE IT!! We will have your Naan making lesson when I come back in the spring=)
oooooh yum. this sounds soooo good!
OK - loving butter chicken, but being a virgin to making it - where in the heck do I find those ingredients I can't pronounce??
Amy -
Dawn actually brought the spices down for me from Alberta.
However, I've looked into it and the East Indian grocery on 26 in NRH sells the spices. It's tucked in behind the used car dealerships in a small strip mall.
If you need help finding it, let me know.
Thanks Krista! I might take you up on it one of these days!!
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