For anyone who attended or watched Julia’s cooking program on Butter Chicken, below is the corrected recipe for this delicious dish. If you try it, take a photo and email it to us at either macedonlibrarydirector@owwl.org or the program registration email macreg@owwl.org so we can share it. Also let us know if you have ideas for future cooking projects you’d like to see.
Butter Chicken à la Julia
Ingredients:
• 1 lb cooked chicken breasts
• 29 oz can tomato puree
• 2 T minced garlic
• 1 T ginger paste
• 1 t turmeric
• 1 t cayenne, or less
• 1 t paprika
• 1 t garam masala
• 1 t ground cumin
• 1 t salt
• cashews & currants, optional
• ½ c butter
• ½ c heavy cream
• 1 t garam masala
Instant Pot
1. Stagger frozen chicken breasts in pot;
2. Add 1 c water or broth;
3. Cook for 12-14 min., and natural release of 10 min.;
4. Remove and let cool, cut into bite-sized pieces.
Stovetop
1. Combine tomato puree and dry spices in large pot over medium heat;
2. Heat and stir while chicken is cooking;
3. Add cashew & currants, if desired;
4. While chicken is cooling, turn down heat and add butter, heavy cream, and additional 1 t garam masala;
5. Add cut chicken and heat through. Serve & enjoy!
