Singapore Curry
The recipe Singapore Curry can be made in roughly 45 minutes. This recipe serves 4 and costs $1.38
Butter Chicken
Details
- Servings: 4
- Gluten-Free: True
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Cuisine
- Indian
- Asian
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon cardamom
- 1 tablespoon oil
- 1 small onion, minced
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 2 teaspoons ginger, finely grated
- 2 garlic cloves, minced into a paste
- 2 teaspoons garam masala, divided
- 1 bay leaf
- 1 can (14.5 oz. can) tomato sauce
- 1 can (14.5 oz. can) petite diced tomatoes
- 1 pint whipping cream
- 1 bunch chopped cilantro, to taste
Instructions
Combine first 9 ingredients and marinate overnight.
Heat 1 tablespoon oil in a large saucepan over medium high heat.
Saute onion until soft and translucent.
Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently.
Reduce heat to low, and simmer for 10 minutes, stirring frequently.
Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat.
Cook chicken until lightly browned, about 10 minutes.
Reduce heat, and season with 1 teaspoon garam masala and.
Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce.
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