Butter Chicken a la Julia

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

    • 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.
    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!

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