Butter chicken

0 likes 1 comment Recipe by Bobby Keillor

Ingredients for Serves 4 - 6 people (makes lots of sauce for the Naan and/or rice)

Marinade Ingredients
2 cloves crushed garlic
1/2 tsp salt
1/2 tsp chilli powder
1 1/2 Tbsp lemon juice
1/3 cup plain yogurt
1/2 tsp garam masala (mixed Indian spices you can buy at Save On)
1/2 tsp ground turmeric
1 tsp ground cumin
1 package of family size boneless/skinless chicken breast (approx. 5 halves) cut into bite sized pieces depending on your preference

Ingredients for the sauce
1/4 C oil
2 - 3 Tbsp crushed garlic
1 can of tomato paste
1 Tbsp paprika
1 tsp turmeric
1 1/2 tsp salt
1 tsp ground cumin
2 tsp garam masala
1 tsp ground cayenne pepper
1 C water
2 C whipping cream
1/2 - 1 C butter (depending on your preference)

55 min · Easy

Directions

1. Chicken prep/cooking:
Place cut up chicken pieces in a bowl with garlic, salt, chilli powder & lemon juice.
Mix, cover with saran wrap & put in the fridge for 30 min
In a small bowl, mix together the yogurt, garam masala, turmeric & cumin and add to the chicken, making sure that each piece of chicken is well coated with the mixture.
Cover again and chill for min 3 - 4 hours (over night if you have time)

2. Preheat oven to 350 degrees & place marinated chicken pieces on a cookie sheet covered in tinfoil.
Bake for 15 min, turn chicken pieces over and bake for another 15 min until just cooked through.
Keep warm in the oven while you make the sauce or make the sauce while the chicken is in the oven.

3. Butter Sauce:
Heat oil in a medium pan with depth to hold sauce & chicken, add garlic & saute for 1 minute, or until golden. It may become slightly sticky, but keep stirring.
Add tomato paste and still well, then reduce heat to low and add paprika, turmeric, salt, cumin, garam masala & cayenne. Stir well & saute for 5 min.
Stir in the water & cream, then turn down to low to keep sauce simmering.
Add butter 1/4 C at a time and stir until it melts into the sauce.
You can add as much butter as you like (I add anywhere from 1/2 C to 3/4 C but you could add up to 1 C)
Keep the sauce simmering & transfer chicken from the baking sheet to the sauce.
Allow chicken to simmer in the sauce until fully cooked (10-15 min depending on size of the chicken)
Serve with rice and/or Naan bread heated on the grill or in the oven.

main courses January 17, 2019 01:25

Author Combination of Gordan Ramsay's & Vikram Vij + some additions of my own (it was a group effort) :)