Curried Butter Chicken

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Ingredients

Chicken

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Salt, to taste
  • 4 chicken hindquarters
  • 2 tablespoons unsalted butter

Sauce

  • 1/2 cup diced yellow onions
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon minced green chiles
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 1/4 cup pureed tomato
  • 1 (14-ounce) can coconut milk

Directions

Chicken

Mix spices and rub onto chicken hindquarters. In a heavy pan, brown chicken in butter over medium heat. Transfer chicken to an oven-safe baking dish or roasting pan and roast at 400° F for 25 to 30 minutes. Reserve pan juices and butter for making the sauce.

Sauce

Sauté onions in the leftover pan juices and butter over medium heat in a heavy pan until translucent. Add garlic, ginger and chile and sauté for 1 minute more. Add spices and sauté for 1 minute. Add tomatoes and coconut milk and simmer until thickened slightly.

Add roasted chicken quarters and simmer for 20 minutes. Serve.

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