Ancestral Inheritance Menu Bombay Butter Chicken

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Bombay Butter Chicken

"Serve this delicious dish when you have agency and each person will need the recipe!"

Ingredients :

half of cup Gay Lea Spreadables Regular
2 onions, peeled and sliced
3 garlic cloves, minced
2 pounds skinless, boneless bird breast
1/2 teaspoon salt
half teaspoon pepper
four teaspoons moderate Indian curry paste
2 teaspoons ginger, minced
1 teaspoon ground cinnamon
1 (28 ounce) can diced tomatoes
1/four cup Gay Lea Regular Sour Cream
1/four cup chopped fresh coriander
Steamed rice or naan bread (optionally available)
Lime wedges (optional)

Instructions :

Prep : 35M	Cook : 4M	Ready in : 1H10M

Melt half the butter in a Dutch oven or heavy pot on medium warmness. Add onion and garlic and cook, stirring from time to time, for five minutes.
Cut chicken into chunk-sized chunks. Sprinkle with salt and pepper. Increase warmth to medium high. Brown bird. Add curry paste, ginger and cinnamon and cook, stirring for 30 seconds. Add tomatoes, together with juices, and final butter to pan and bring to boil.
Reduce warmth and simmer, included, for 20 minutes or till fowl is cooked thru. Stir in sour cream and coriander.
Heat until very warm with out boiling. Serve with rice or naan bread. Garnish with lime wedges.

Notes :

A conventional Indian dish that functions smooth bites of hen in a rich, silky sauce. The sour cream inside the raita will cool the moderate fieriness from the curry.
This dish also can be made with chicken legs.

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