Easy Indian Butter Chicken
I just made this last night and it was tasty! I tried to improvise since I didn't have any heavy cream, so I tried to make heavy cream my self: big mistake. The sauce didn't thicken as expected, but I added some corn starch, which solved the problem. I also didn't have any tandori masala, so I seasoned the chicken with garam masala, which tasted excellent. It was a bit too buttery for me, but that could be because I decided to make my own cream. Next time, I will definitely buy the cream.
The chicken took a lot longer to cook than 12 minutes: I put it on broil for 5 minutes after 15 minutes of baking, which made it a bit drier, but the chicken has a lot of juices on the pan and in the meat.
I will definitely be making this again: pretty easy to make and delicious.
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Jun. 22, 2012