Butter Chicken
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.
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INGREDIENTS
Nutrition- 1⁄4lb melted butter
- 1(20 ounce) can tomato sauce
- 2teaspoons salt
- 1teaspoon sugar
- 1⁄2teaspoon white pepper
- 1teaspoon dried parsley
- 1⁄4liter whipping cream
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon ginger powder
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- chicken breasts marinated in tandoori paste (found in Indian markets or ethnic section)
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DIRECTIONS
- Cook marinated chicken on barbeque or oven.
- Cut into chunks once done.
- Melt the butter.
- Add in tomato sauce, salt, sugar, white pepper, parsley and whipping cream.
- Bring mixture to a boil, stirring often.
- Add water according to desired thickness.
- Mixture should not be runny or too thick- should be thick enough to coat a spoon.
- Add in garlic powder, chili pepper(s) and ginger powder, stir.
- Add chicken chunks to mixture.
- Stir in sauted ginger and fresh cilantro.
- These are optional ingredients, adjust use according to taste.
- Stir mixture until chicken is thoroughly coated.
- Remove from heat.
- Butter chicken is traditionally eaten with an Indian bread called'naan'.
- It can also be eaten on a bed of rice.
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