Saturday, January 14, 2012

Butter Chicken

The sauce is what makes this dish. The recipe says to pound chicken, bread it and fry it to make schnitzel to dip in the sauce. Any cooked chicken would be good. I broil or BBQ the chicken and then cut into chunks to add to the sauce. If you have extra I have successfully frozen it and reheated.

Butter Chicken (from "Vij's at Home" - Serves 6)

1/4 cooking oil
2 to 3 tablespoons crushed garlic (6 to 9 medium cloves)
1 small can tomato paste or 3/4 cup crushed tomatoes
1 tablespoon paprika
1 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon ground cumin (or 1 tablespoon if you are not using garam masala)
2 teaspoon garam masala (optional but I used it and it was good)
1 teaspoon ground coriander (optional but I used it)
1 teaspoon ground cayenne
1 1/2 cups water
1 1/2 cups whipping cream

Heat oil in a medium pot on medium for 1 minute. Add garlic and saute for 1 minute, or until golden. It will become slightly sticky, but keep stirring. Add tomato paste (or crushed tomatoes) and stir well, then reduce heat to low and add paprika, turmeric, salt, garam masala, coriander and cayenne. Stir well and saute for 4 minutes. Stir in water and cream, then turn off the heat and set aside until you are ready to serve.

Once ready to serve, warm the sauce on medium-high heat. As soon as it boils, stir well and reduce the heat to low. Simmer 5 minutes, then turn off the heat.


2 comments:

  1. Made this last week. Delicious!

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  2. I usually add some fenugreek leaves at the end as well!

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