An Indian Feast!

Delicious!  This was SUCH A SUCCESS!  It is SO exciting to try new things.  I learned about a new spice called Tandoori Masala.  The recipe is below.  It requires 12 spices! So YUMMY!

Indian Butter Chicken Curry 

Modified from original recipe -served over rice-Serves 6

*1 cup butter, chopped up

In a skillet over medium heat, mix:
1 TBS butter, melted (from original 1 cup of butter)
Stir in and caramelize until onions are dark brown (~15 min):

1 yellow onions, minced
1 TBS minced garlic
-set aside-

Meanwhile, melt 
remaining butter (1 cups minus the 1 TBS from above) in saucepan over med-high heat.
Add:
1 15oz can tomato sauce
3 cups heavy whipping cream
2 tsp salt
1/2 tsp cayenne pepper (put in 1 tsp to make more SPICY)
1 tsp garam masala

Bring to simmer & then reduce heat to med-low.
Cover & Simmer for 30 minutes, stirring occasionally.

Stir in caramelized onions.

(While sauce is simmering:)
In a bowl, mix until coated:
1 1/2 lbs boneless, skinless chicken, cut into small, bite-size chunks
2 TBS vegetable oil

Season with:
2 TBS tandoori masala seasoning (See below)*
and spread chicken out on baking sheet.
Bake at 375'F for ~20 minutes or until done.

Add chicken to sauce and simmer 5 minutes before serving.

*Tandoori Masala Seasoning Mix

Modified from original recipe.  Makes 1/4 cup

Stir in a small saucepan over med-high heat stirring constantly until you can smell the aroma of the spices:
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground pepper

Take off the burner and put in tupperware.
Then, Mix in:
2 tsp garam masala (Indian spice found at most grocery stores ~$5.oo)
1 tsp cayenne pepper (aka red pepper)
1 tsp ground ginger
1 tsp garlic powder
1 tsp paprika
2 tsp salt
1/2 tsp nutmeg