Butter Chicken

Por Japanese Cooking 101 · 45 min

Ingredientes

Modo de preparo

1. Cut the chicken into bite-sized pieces and place in a bowl.
2. Add the lemon juice, yogurt, salt, turmeric, cumin, galam masala and coriander, and mix to coat the chicken.
3. Refrigerate for at least 1 hour or overnight.
4. Heat a pot over medium heat with the oil and butter. When the butter has melted, add the garlic and ginger and cook for a couple of minutes.
5. Add the onion and cook until lightly browned.
6. Add the tomatoes and chicken broth and boil for a few minutes, uncovered.
7. Add the chicken and marinade, bring back to a boil, then lower the heat and simmer for 30 minutes.
8. Add the heavy cream and simmer for 10 minutes.
9. Serve with steamed rice, garnished with cilantro or chives if desired.

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