E&C Holiday Cookbook 2023

Butter Chicken I had heard so much about Butter Chicken and a co-worker from India provided me with the recipe. This recipe takes time (a labor of love) but if you like Indian cuisine, this is well worth the work. Ingredients: First Marinate 1. 1 to 2 pounds of boneless, skinless chicken. 2. ½ to ¾ teaspoon Kashmiri red Chili powder (can substitute paprika for children as Kashmiri chili is somewhat hot) 3. ¼ to 1/3 teaspoon of salt or to taste 4. 1 tablespoon lemon juice Second Marinate 1. 1/3 to ½ cup of Greek yogurt 2. 1 tablespoon of ginger paste 3. 1 tablespoon garlic paste. 4. 1/8 teaspoon turmeric 5. ¾ teaspoon of garam masala (adjust to taste) (note: garam masala does provide additional heat) 6. ½ teaspoon cumin powder 7. 1 teaspoon coriander powder. Sauce 1. 2 to 3 tablespoons of ghee butter (can use regular butter) 2. 2-inch cinnamon stick 3. 2 to 4 green cardamoms 4. 3 whole cloves 5. 3 cups of fresh tomato puree, this is usually 3 to 4 large tomatoes (canned tomatoes can be substituted, but canned tomatoes can have a tinny taste) 6. 22 to 28 whole cashews 8. 1 teaspoon kashuri methi (dried fenugreek leaves) 9. ¾ to 1 tablespoon oil (I use olive or avocado oil)

7. 1 tablespoon of ginger paste 8. 1 tablespoon garlic paste.

9. 1 green chili finely chopped (try to use a low heat type pepper) 10. 1 to 1 1/2 teaspoon garam masala (divided, adjust to taste) 11. ½ teaspoon cumin powder 12. ½ to 1/3 teaspoon salt (adjust to taste) 13. 1 to 1 ½ teaspoon sugar 14. ½ tablespoon kashuri methi (dried fenugreek leaves) 15. 1/3 cup heavy cream

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