Butter Chicken from the Dhabas of Amritsar
Somewhat more peppery and hot than traditional butter chicken. Nevertheless, the fragrances of this rendition are nothing short of rapturous.
Ingredients
- 1 chicken, quartered
- 7 oz. yogurt
- 10 cloves garlic, chopped
- 1-inch piece fresh ginger, chopped
- 2 Tbsp Tandoori Masala, ground
- Salt, to taste
- 3 oz. ghee or butter
- 2 bay leaves
- 1 tsp Garam Masala, ground
- 2 tomatoes, diced
- 1 cup cream
- 4 tbsp cilantro
Method
-
1
In a bowl, combine the chicken with the yogurt, garlic, ginger, Tandoori Masala and salt. Marinate for 1-48 hours.
-
2
In a frying pan, melt the ghee and add bay leaves. Sauté the marinated chicken for 8-9 minutes.
-
3
Add Garam Masala and cook for 7 minutes more.
-
4
Add tomatoes and cook for 5 minutes more.
-
5
Add cream and, if desired, salt. Simmer for 2 minutes.
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6
Garnish each portion with a sprinkle of garam masala and chopped cilantro. Serve.
