This is an old revision of the document!

Butter Chicken

Marinate chicken in the marinade, 30 min or overnight.
Remove chicken from marinade allowing excess to drip off. Brown chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
Melt butter over medium heat, cook onions until tender. Add spices and cook 1 minute or until fragrant.
Add chicken stock, browned chicken, crushed tomatoes and sugar. Simmer 10 minutes or until slightly thickened. Add cream and cook an additional 5-10 minutes. Discard cinnamon stick.
Top with cilantro and serve over rice.

Ingredient	Qty.	unit	Process
lemon juice	2	tbsp.	Marinade - Combine all ingredients in bowl
garam masala	2	tsp.
cumin	1	tbsp.
plain yogurt	1	cup
chicken - whole	1	each	– Cut into pieces. – Place chicken and marinade in ziplock bag. – Refrigerate overnight.
olive oil	1	tbsp.	– Remove chicken from marinade allowing excess to drip off. – Brown chicken in olive oil until browned on both sides, about 6 minutes. – Remove from pan and set aside.
onion	1	each	– Dice
butter	3	tbsp.	– Melt butter over medium heat, cook onions until tender.
ginger grated	1	tbsp.	– Add spices and cook 1 minute or until fragrant.
garlic minced	5	each
cumin	1	tsp.
garam masala	1	tsp.
coriander	1/2	tsp.
chili powder	1/2	tsp.
turmeric	1	tsp.
cinnamon stick	3/4	each
kosher salt	1/4	tsp.
chicken broth	1	cup

– Simmer for 15 minutes.|

crushed tomatoes	14	oz.
sugar	1	tsp.
heavy cream	1	cup	– Add cream and cook an additional 5-10 minutes.