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INDIAN
RECIPE OF THE DAY (December 28th 2006):
Low Carb Butter Chicken
by Mark
Ingredients: 1 whole tandoori chicken, 50g butter,
1 cup cream, 3 cups tomato puree, 2 tsp. garam masala
powder, 1 tsp. red chilli powder, 1/2 tsp. coriander
powder, 1 tsp. ginger paste, 1 tsp. garlic paste, 1
tsp. green chilli paste, salt to taste, chopped green
coriander leaves for garnishing
Method: 1. Take 1 whole tandoori chicken
and cut it into pieces. 2. Heat half of the butter in
a frying pan. 3. Add ginger garlic and green chilli
paste and saute for 1 minute. 4. Add chicken pieces
and fry until brown from all the sides. Remove and keep
aside. 5. Add the remaining butter and reheat. 6. Add
tomato puree, red chilli powder, garam masala powder,
coriander powder and salt. Stir well. 7. Add little
water just enough to make a thick gravy and bring it
to boil on high. Reduce the heat and add chicken pieces.
8. Stir gently to coat all the chicken pieces with tomato
gravy. 9. Add 1/2 cup cream and simmer for 10 minutes.
garnish with coriander leaves and rest of the cream
and serve hot.
BON
APÉTIT.....
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