I thought I posted this recipe a long time ago, but I can't find it, so here it is again. Butter chicken is made from Tandori chicken. I've made this recipe a few times, and everyone who has tried it likes it. It contains tons of butter and cream, so it isn't really healthy, but hey, live a little! ;-)
Easy Butter Chicken
Step 1: Make Tandoori chicken. I used to do this from scratch with a recipe I had, but this way is easier, and just as good as the recipe I had.
about 1 kg boneless chicken breasts
patak's tandoori chicken paste
- follow the marinading instructions on the back of the patak's bottle (marinade overnight). For best results, barbeque the chicken on a bbq. If you want, make extra chicken and have some tandoori chicken for dinner. this way you get two meals out of one! you can use the leftover tandoori chicken to make butter chicken with.
Butter Chicken Sauce
1 800 ml can crushed tomatoes
1 tsp fengreek
3 oz chilled butter
1/2 tsp paprika
1/2 tsp white vinegar
1 tsp garam masala
salt
1 1/2 oz heavy cream
put the tomatoes in a pot and heat. add butter and paprika - allow the butter to melt then taste, add a bit of vinegar to give it a little twang. add the fengreek and garam masala, mix in and add the cream. taste again and adjust the amount of cream and garam masala to your personal preference (this part is not scientific for me, i keep adding cream and garam masala till the color and taste are what i want). Dice up the chicken and add it to the sauce. You are done. If the chicken was already hot when you added it to the sauce, the sauce should have taken you about 5 or 10 minutes to make. Enjoy!
(if you dont have it, you can get fengreek and garam masala at any decent east indian grocery)
