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Butter Chicken: Submitted by: Elaine Fukui | Date Added: 12 Oct 2019
Listed in: Poultry / Chicken

8 boneless skinless chicken thighs (approximately 2#)

1/4 c vegetable oil
6 cloves garlic, minced
1 onion, chopped small

1 tsp salt*
1 Tbsp paprika*
1 tsp cumin*
1 tsp tumeric*
1 tsp coriander*
1 Tbsp chicken bouillon*
2 tsp garam masala (blended)
1 can tomato paste
3/4 c chicken broth
1 1/2 c heavy whipping cream

*pre-mix together

Recommended Instructions

Sauté onion & garlic in oil until soft -- about 3 minuets.

Cut chicken into cubes and add to pan and cook until chicken no longer pink-- BUT half way through cooking, add the salt, paprika, cumin, turmeric, coriander and chicken bouillon that is pre-mixed. Stir till chicken is cooked, then add broth, stir. Then add garam masala, tomato paste, stir, then add the heavy whipping cream. Stir continuously till sauce thickens.

Taste and add more salt if needed. Won't be super thick but will thicken as it cools down.

Eat with rice or Naan bread.

Caution: this is an Indian dish and a little spicy.

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