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Butter Chicken


(no need to carefully chop these ingredients, you’re going to blend them eventually)
– 1/3 sweet onion, chopped
– 1 1/2 tsp Ginger Puree
– 1 T Crushed Garlic
– 1 green chili (membranes and seeds removed), chopped
– 2 T butter
– 4 T butter , melted
– 6 medium juicy tomatoes, cut into large pieces
– 1 T garam masala
– 2 tsp chili powder
– 1 tsp. cumin
– 1 tsp. cardamom
– 1/2 tsp. coriander
– 2 shakes cinnamon
– 1 T fenugreek  (I’m still playing with this. I tried 1 tsp this time, but I’ll probably go more next time.)
– 3 oz tomato paste
– 1 cup chicken or veggie broth
– 1/2 C cream
– 4 cooked tandoori chicken breasts (above) cut into chunks


Saute onion, ginger, garlic and green chili in butter until onions are translucent.

Add tomatoes and let simmer for ~5 minutes. Add spices (garam masala, chili powder, cumin, cardamom, coriander, cinnamon) and simmer another 5-10 minutes or so. Add tomato paste and broth, stir. Blend everything in a food processor until smooth then return to pan. Add tandoori chicken, cream and butter.


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