Indian Butter Chicken — II

Thursday, March 10th, 2005


* 1/4 cup vegetable oil
* 1 1/2 onions, chopped
* 1 clove garlic
* 2 tablespoons water
* 8 tomatoes
* 1 large green bell pepper
* 1 tablespoon salt
* 2 teaspoons garam masala
* 1 teaspoon chili powder
* 1/2 cup heavy cream
* 1/4 cup butter
* 4 skinless, boneless chicken breast halves – cut into bite-size pieces


Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.

Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

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