Ingredients
-
1/4
-
1
-
2
-
1
-
1/2
-
1
-
1/4
-
-
1/2
-
1/2
-
-
-
-
-
Directions
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.,This was a nice dish on its own but I felt like it needed some onions, more garlic and I found it a bit too salty. The flavour wasn’t what I was looking for either.,My family loved this! I made the recipe as is and the only thing I would change is the noted amount of salt. Made it rather salty once everything was together. The chicken I bought from our local store already marinating in their own tandoori marinade. As for water, used only about 1/2 cup and about 1/4 tsp red chili peppers (wanted my kids to eat this dish too). Since I didn’t have such a big can of tomato sauce, used about 16 ozs tomato sauce and the rest crushed tomatoes. I think I would also add a sauteed sliced onion and fresh garlic to this next time.
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Steps
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1
Done
|
Cook Marinated Chicken on Barbeque or Oven. |
|
2
Done
|
Cut Into Chunks Once Done. |
|
3
Done
|
Melt the Butter. |
|
4
Done
|
Add in Tomato Sauce, Salt, Sugar, White Pepper, Parsley and Whipping Cream. |
|
5
Done
|
Bring Mixture to a Boil, Stirring Often. |
|
6
Done
|
Add Water According to Desired Thickness. |
|
7
Done
|
Mixture Should not Be Runny or Too Thick- Should Be Thick Enough to Coat a Spoon. |
|
8
Done
|
Add in Garlic Powder, Chili Pepper(s) and Ginger Powder, Stir. |
|
9
Done
|
Add Chicken Chunks to Mixture. |
|
10
Done
|
Stir in Sauted Ginger and Fresh Cilantro. |
