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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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With a lot of time and effort, I was able to coax this recipe from the owner of a local Indian restaurant. The restaurant is known for their Butter Chicken. They use a clay oven for cooking, most of us don't have that luxury and a barbeque will suffice. Some caution, this dish is extremely rich, use it for those special occasions. Ingredients:
1/4 lb melted butter |
1 (20 ounce) can tomato sauce |
2 teaspoons salt |
1 teaspoon sugar |
1/2 teaspoon white pepper |
1 teaspoon dried parsley |
1/4 liter whipping cream |
water |
1/2 teaspoon garlic powder |
1/2 teaspoon ginger powder |
minced red chili peppers or green chili pepper (according to taste) |
minced ginger, sauted (according to taste) |
fresh cilantro |
chicken breasts marinated in tandoori paste (found in indian markets or ethnic section) |
Directions:
1. Cook marinated chicken on barbeque or oven.
2. Cut into chunks once done.
3. Melt the butter.
4. Add in tomato sauce, salt, sugar, white pepper, parsley and whipping cream.
5. Bring mixture to a boil, stirring often.
6. Add water according to desired thickness.
7. Mixture should not be runny or too thick- should be thick enough to coat a spoon.
8. Add in garlic powder, chili pepper(s) and ginger powder, stir.
9. Add chicken chunks to mixture.
10. Stir in sauted ginger and fresh cilantro.
11. These are optional ingredients, adjust use according to taste.
12. Stir mixture until chicken is thoroughly coated.
13. Remove from heat.
14. Butter chicken is traditionally eaten with an Indian bread called'naan'.
15. It can also be eaten on a bed of rice.
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