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Associa Family Cookbook Volume III
1. In a large bowl, mix the chicken pieces with the yogurt, garam masala, and red chili powder. Let
marinate for 1 hour.
2. Combine chopped onions and tomatoes to make a paste.
3. Heat the butter and cooking oil in a large skillet. Add onion and tomato paste
mixture, bay leaves, ginger paste, and garlic paste. Stir until the onions turn brown.
4. Add turmeric, marinated chicken, and salt to the skillet.
5. Once the oil starts floating to the top, add water and cook for 20 minutes over
medium heat.
6. Garnish with cilantro and serve with rice.
Butter Chicken
S E R V E S 4
ingredients
directions
1-2 lbs boneless & skinless chicken
breasts or thighs, cut into
bite-size pieces
1 cup yogurt
1 tsp garam masala (mixed whole
spices)
½ tsp red chili powder
2 medium red onions, chopped
4 Roma tomatoes, chopped
2 Tbsp butter
1 tsp cooking oil
2 bay leaves
1 tsp ginger paste
1 tsp garlic paste
½ tsp turmeric powder
salt (to taste)
½ cup water
½ bunch cilantro, chopped (for garnish)
rice, cooked (for serving)
R A T N A C . • A S S O C I A N O R T H E R N C A L I F O R N I A
Did You Know? Butter chicken was originally created by Kundan Lal
Gujral, a chef at Moti Mahal restaurant in Delhi, India, in 1947.
ENTRÉES
