Butter Chicken

This recipe is from: Recipezaar:
http://www.recipezaar.com/86753

I mixed garam masala from this recipe: http://www.recipedelights.com/basics/GaramMasala.htm

Ingredients:
Black pepper		20 grams
Cloves		10 grams
Cinnamon		20 grams
Brown cardamom		15 grams
Cumin seeds		10 grams
Bay leaves		10 grams
Coriander seeds		5 grams

Method:
1.	Mix all ingredients and lightly roast on a tawa.
2.	Grind in a mixie and sieve to get a fine powder (garam masala)

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35 min 5 min prep

Change to: servings US Metric

2	tablespoons peanut oil
1	kg boneless skinless chicken breasts, cut in large chunks
50	g butter
2	teaspoons garam masala
2	teaspoons sweet paprika
2	teaspoons ground coriander
1	tablespoon grated fresh green ginger
1/2	teaspoon chili powder (more or less to taste)
1	cinnamon stick
6	cardamom pods, bruised
1 (400	g) can tomato puree
1	tablespoon sugar
1/4	cup plain yogurt
1/2	cup cream
1	tablespoon lemon juice

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1. Heat a wok until really hot, add 1 Tbsp oil.
2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
3. Remove to plate.
4. Add extra oil and cook remaining chicken.
5. Remove from wok.
6. Reduce heat and add the butter.
7. When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8. Return chicken to wok and stir to coat with the spices.
9. Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11. Serve over rice.
12. **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.

I didn't separate the chunks out of the garam masala or the butter chicken sauce - the dish tasted fine, but it had cardamon pods and cinnamon stick bits in it - which was distracting while trying to eat it.

This recipe was pretty good - but not great - the takeout I get from Bombay Curry is way better. I hope to come up with a butter chicken recipe and method that tastes that good.

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