Butter Chicken– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Butter Chicken (Murgh Makhani)
HOT LUNCH RECIPE WAGON: Butter Chicken
1 small plum tomato, peeled
4 garlic, cloves, crushed
2 tablespoons plain yogurt
½ tablespoon freshly ground, black pepper
2 tablespoons heavy cream
½ teaspoon paprika
¼ teaspoon chili powder
A large pinch ground cinnamon
¼ cup vegetable oil
18 ounces boneless, skinless, chicken breast cut into bite-sized pieces
2 onions finely chopped
¼ teaspoon salt
1 tablespoon butter
¼ teaspoon ground fenugreek
A few cilantro leaves
¼ teaspoon garam masala
Put
the tomato into a blender and blend until smooth, then put aside
Put
the garlic, yogurt, cream, black pepper, paprika, chili powder, cinnamon, and 1 tablespoon of the oil in a large bowl and stir well. Add the chicken pieces to this marinade and stir until well coated. Cover the bowl with plastic wrap and refrigerate at least 30 minutes or overnight, to let the flavors blend
Heat
the remaining 3 tablespoons oil in a large saucepan or wok over medium heat. Add the onions and fry, stirring occasionally, 6 to 8 minutes, until golden brown. Add the salt and fenugreek and continue frying 1 minute longer until you can smell the aroma.
Put
in the tomatoes and stir 3 minutes, or until the mixture becomes very thick.
Stir
in the butter, add the chicken and the marinade, reduce the heat to low, and simmer, uncovered, 10 minutes, stirring occasionally, or until the chicken is cooked through. Check by cutting a piece of chicken in half – run the juices clear. Sprinkle the garam masala and cilantro leaves over and serve hot with Naans. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF