Butter Chicken Gravy

Name: Butter Chicken Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/3 cup plain yogurt; 1 ounce ground almonds; 1 teaspoon chili powder; 1/8 teaspoon crushed bay leaf (crush to a powder or process in a coffee grinder before measuring); 1/8 teaspoon ground cloves (do not omit these they are essential to the rich aroma); 1/8 teaspoon ground cinnamon; 1 teaspoon garam masala; 1/4 teaspoon ground cardamom; 1 teaspoon turmeric; 1/2 teaspoon grated gingerroot (about a 1/2-inch piece, peeled); 1/2 teaspoon grated garlic (1 clove); 2 (8 ounce) cans tomato sauce; 1/2 teaspoon kosher salt; 1 lb ground chicken or 1 lb ground turkey; 2 tablespoons butter; 1 teaspoon vegetable oil; 1 medium onion, diced; 1/2 cup golden raisin; 1/4 cup half-and-half; 2 cups cooked basmati rice (or more if you are hefty eaters)

Submitted by DrGaellon

"A modification of recipe #328795 to use ground chicken. Serve hot over freshly cooked basmati rice."

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Ready In:: 20mins
Ingredients:: 20
Serves:: 4

ingredients

¹⁄₃ cup plain yogurt
1 ounce ground almonds
1 teaspoon chili powder
¹⁄₈ teaspoon crushed bay leaf (crush to a powder or process in a coffee grinder before measuring)
¹⁄₈ teaspoon ground cloves (do not omit these they are essential to the rich aroma)
¹⁄₈ teaspoon ground cinnamon
1 teaspoon garam masala
¹⁄₄ teaspoon ground cardamom
1 teaspoon turmeric
¹⁄₂ teaspoon grated gingerroot (about a 1/2-inch piece, peeled)
¹⁄₂ teaspoon grated garlic (1 clove)
2 (8 ounce) cans tomato sauce
¹⁄₂ teaspoon kosher salt
1 lb ground chicken or 1 lb ground turkey
2 tablespoons butter
1 teaspoon vegetable oil
1 medium onion, diced
¹⁄₂ cup golden raisin
¹⁄₄ cup half-and-half
2 cups cooked basmati rice (or more if you are hefty eaters)

directions

In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic,8 oz tomato sauce, salt and ground chicken. Mix and massage the bag to combine the ingredients thoroughly, press out as much excess air as possible and seal the bag. Refrigerate 2-4 hours.
Melt the butter and oil in a large skillet. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, raisins, and remaining 8 oz tomato sauce. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Pour in the half-and-half and stir well. Bring to a boil, then immediately turn off heat. Serve over rice.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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