Butter Chicken

chefjeanpierre.com

Cheryl Reiter

How to Make Butter Chicken | Chef Jean-Pierre - YouTube m.youtube.com/watch?v=MwUCo0imYVM

subheading: Garam Masala (make it or buy already ground):

1 large Bay leaf

½ Cinnamon Sticks

10 Whole Green Cardamom Pods

1 teaspoon whole black peppercorn

1 tablespoon Whole Cumin Seeds

1 tablespoon Coriander Seeds

1 Whole Small Nutmeg

1 teaspoon Whole Clove

subheading: Marinade for the Chicken:

2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces or tenders or thighs

1 cup Plain Whole Milk Yogurt

Juice of one Lemon

1 ½ teaspoon Turmeric

1 ½ teaspoon Garam Masala

subheading: For the Sauce:

2 ounces Butter

1 Large Onion diced

1 Small Jalapeno Pepper cut into small dice

1 tablespoon Garlic finely diced

1 teaspoon of Red Kashmiri Chili Powder

½ teaspoon Turmeric

1 Large Can Peeled and Seeded Tomatoes

¾ cup Chicken Stock

½ cup Heavy Whipping Cream

1 teaspoon Fresh Ginger grated

1 ½ teaspoon Garam Masala

1 ½ teaspoon Salt

subheading: Sauté the Chicken:

2 ounces Butter plus 2 ounces at the end

1 cup Cashews

1 tablespoon Dried Fenugreek Leaves

2 tablespoons Cilantro freshly chopped

Note: Ingredients may have been altered from the original.

Directions at chefjeanpierre.com

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