East Indian Chicken Recipes Recipe For Chili

EASY BUTTER CHICKEN

Steps:

• Clean and cut chicken to bite size pieces
• Add all marinate ingredients in a bowl along with chicken
• Combine well - leave for an hour on the counter top or in the fridge up to 8 hours.
• In a saute pan, add 2 tbsp oil
• Saute the marinated chicken for 3 minutes stirring often
• Once the chicken is no longer pink.
• Remove from the pan and set aside
• In the same pan (no need to wash) Add remaining oil
• Saute cardamom, mace, cashew nuts.
• Then, add the ginger, garlic, and sliced tomatoes - saute for 3 minutes
• Blend this to a smooth paste using a hand blender ( or mixer)
• Strain it thru a sieve (this gives that restaurant-quality smooth velvet-like sauce) - (Optional)
• Return it back to the pan
• Turn the heat up and cook for 2 minutes more- cover as the tomatoes mixture will splatter
• Add the chilie powder and tomato paste
• Return the chicken back to the pan, add salt and pepper.
• Add 1/2 cup water. Cover and cook on medium-heat for 10 minutes
• Taste and adjust seasoning.
• Finally, add the cream and butter. Stir until butter is melted
• Serve over white rice, chapati, naan, or roti.

EAST INDIAN CHICKEN

Steps:

• Cook onion, pepper and garlic in oil until tender, about 3 minute.
• Add remaining ingredients, except rice, cook over low heat for 30 minute.
• Serve over rice.