A recipe for Indian Butter Chicken already exists on this blog. This is Kannagi's version, with added potatoes, because I'd rather eat a potato than a chicken.
1 T. butter
2 T. cashew nut
Fry the nuts in butter and remove.
1 T. butter
1 chopped onion
Add to pan and fry until onion is cooked.
2 T. ginger garlic paste
(you can buy this in a packet, or make your own by pureeing 1 T. garlic and 1 T. ginger root)
Add to pan and fry.
1/2 lb chicken cubes
1/2 lb potato cubes
1/4 t. turmeric
1/4 t. chili powder
1/4 t. coriander powder
1/4 t. garam masala
Add to pan and fry.
4-5 tomatoes, pureed
Add to pan and fry. When potatoes and chicken are done, add:
1/2 c. coconut milk
1 T. chopped cilantro
Heat through.
Serve with rice and naan.
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