Rich Butter Chicken with Pan Fried Vegetables

Описание: Butter Chicken
Ingredients
For the Marinade
• 1/2 cup plain full fat yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1/2 tsp cayenne pepper powder
• 1 tsp ground cumin
• 1 tbsp freshly grated ginger
• 3 cloves crushed garlic
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
For the Curry
• 2 tbsp salted butter
• 2 small containers mushrooms
• 1 onion, chopped
• 3 sweet bell peppers, any colour, sliced
• 1 small can tomato paste
• 1 cup tomato passata (puree)
• 1 cup heavy cream
• 1 tbsp sugar
• 1 1/4 tsp salt
To Serve
• Basmati or white rice
• Coriander/cilantro leaves

Instructions
1. Prepare Marinade: Combine all marinade ingredients with the chicken in a bowl. Cover and refrigerate for at least 3 hours, though overnight or up to 24 hours is best.
2. Sauté Vegetables: Heat a large fry pan over medium-high heat with a small amount of the salted butter. Add the mushrooms, and bell peppers. Cook until the vegetables are soft. Remove them from the pan and set aside. Add more butter to the pan and sautee the onions until soft. Remove from the pan, and add in the same bowl with the peppers and mushrooms.
3. Cook Chicken: In the same large fry pan, heat the remaining salted butter over high heat. Cook the chicken for about 15 minutes or until chicken is white.
5. Simmer Sauce: Add the tomato paste, tomato passata, cream, sugar, and salt. Stir in the sauteed vegetables.
6. Finish: Turn the heat down to low and simmer for 20 minutes. Youll know its done when the sauce coats the back of a wooden spoon.Taste to see if it needs more salt before serving over rice with cilantro.

Pan Fried Vegetables

1 Head of Broccoli chopped
1 package Brussel Sprouts cut in half
2 Tbsp Butter
3 Garlic Cloves, minced

1.Add butter and garlic to a pan on medium heat. Sautee for 2-3 minutes.
2. Add the broccoli and sprouts. Turn the heat up to medium high and cook, stirring occasionally, until browned on all sides.

Enjoy!