A Pakistani Indian Dish

Indian Butter Chicken


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This is what i cooked today for dinner. Looks good isn't? haha.. the ending doesn't go well for me as my kitchen ran out of gas. Solution? I transferred everything form the wok to rice cooker to make this dish :)

Verdict : taste good and it's something different from normal curry chic that i have had.

The recipe :
a cup of plain yogurt,
2 tblspoons garam masala (approx 25-30 gms)
1 teaspoon ginger - crushed
1 teaspoon salt
3 lb chicken, skinless; cut in pieces
1 oil 2 oz butter
1 cinnamon stick -- 1 inch
6 cloves
6 green cardamoms
1/4 pint sour cream
1/4 pint cream
salt to taste
2 teaspoon almonds, ground (optional - i didn't put in this)
1/4 teaspoon cornstarch (optional - i didn't put in this)

ps : i modified the recipe a bit by adding chili powder, potatoes, lots of onions and some garlic (maybe u could try this too)

Directions
Mix yogurt, ginger, salt and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves and cardamoms for 1 minute.

Add sour cream and chicken liquid. Add cream. Cover and simmer gently for 5-6 minutes.

Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken.Let it thicken.

Cover and simmer for 3-4 minutes. Remove from heat.