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Butter Chicken "Muglai"

4 boneless chicken thighs, cut into bite-sized pieces

Salt and freshly ground pepper

1 T oil

2 T butter

1 onion, chopped

1 clove garlic, crushed

1 t ginger, grated

½ c Mild Indian Curry Ketchup

½ c water

¼ c plain yogurt

1 T sour cream

 

 

1.  Season the chicken with salt and pepper.

2.  Place a large skillet over medium heat and add the oil.

3. When the skillet is hot, add the chicken and cook for about 4-5 min. or until the      

    chicken is just cooked through.

4. Remove the chicken and set aside.

5. In the same skillet, melt the butter and cook the onion for 5 min.

6. Add the garlic, ginger, Mild Indian Curry Ketchup and water, stir together to mix thoroughly.

7. Bring sauce to a simmer and add the chicken back to the skillet, cook for a few more

    minutes.

8. Lower the heat and stir in the yogurt and sour cream, heat through.

Serve over rice.

Serves 4

 


 

To contact us, please email GreatFood@DulcetCuisine.com


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