Butter Chicken (Tanya Long's)

By Peggie

Ingredients

• Marinade:
• 3 lb boneless skinless chicken, cubed
• 1/4 cup lemon juice
• 1/4 cup plain yogurt
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp cayenne pepper
• 1/2 tsp ground turmeric
• 2 tbsp fresh garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tsp kosher salt
• 3 tbsp butter
• 1 onion, minced
• 1 serrano chili / jalapeno pepper, minced
• 2 garlic cloves, minced
• 1 small can of tomato sauce
• 2 tbsp of red thai curry paste
• 1/2 cup of fresh cream (35% or coffee)
• Juice from a fresh lime

Details

Servings 8

Preparation

Step 1

Marinade chicken at least 2 hours; preferably overnight.

Grill chicken until juices run clear, finish with a generous squeeze of fresh lime and set aside.

In large pot, saute onion, Serrano chili/jalapeno pepper and garlic in butter; cook until translucent. Add tomato sauce and curry paste, simmer a few minutes then add cream; simmer another 2-3 minutes. Add chopped chicken and simmer 25 minutes or until sauce has thicken to taste.

Serve over basmati rice and garnish with chopped fresh cilantro.