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Butter Chicken - Chicken Tikka
Masala
Ingredients:
8-10 pieces of
Tandoori Chicken
3 cups canned tomatoes in tomato puree
4 green chilies,
seeded and chopped fine,
[or ½ teaspoon ground red chili
pepper to taste]
2 tablespoons ginger
root, peeled and
10 tablespoons
butter
4 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons
salt
1 ½ cups heavy cream
2 teaspoons garam masala
¼ cup cilantro
leaves, chopped
If you like, you may de-bone the
chicken pieces for easier handling in this recipe.
Combine the tomatoes, chilies and
ginger and set aside.
Please 8 tablespoons of the butter in
a large heavy fry pan or cooking pot on medium
heat. Coat the pan with
melted butter and sear all the chicken pieces a few at a time until they
are slightly browned. Set them aside in a bowl as you finish each batch
until all are done.
Add the cumin and paprika to the
buttery pan along with any chicken juices that have
accumulated and cook
while stirring constantly for 5-15 seconds just to let the flavors come out.
Add the tomato, chili and ginger combination and cook uncovered until
the sauce thickens a
little. Then add the cream and salt and combine.
Then add the seared chicken pieces along
with any juices that have
accumulated in the reserved bowl. Gently stir to combine, and reduce
to medium-low heat and simmer uncovered until a sheen develops on top of
the sauce to show
that the fat in the cream is starting to separate.
You must check and stir the sauce often to make
sure that the cream
does not scald or burn and give a bad taste to the dish.
When done, stir in the last 2
tablespoons of butter, remove from heat and let this dish
stand for 10-20 minutes,
then fold in the cilantro leaves and serve with rice. This dish keeps well
in the fridge or freezer for reheating later.
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