BUTTER CHICKEN

• Indian chicken cooked in a butter cream sauce
• Serves 2
• Tandoori Chicken (already cooked) 4 pc
• Tomato Puree 250ml
• EIC Garam Masala 10-20 g
• Salt To taste
• Paprika 30 g
• Cream (35%) 350 ml
• Chillies , chopped 2
• Crushed coriander 10 g
• Butter, chilled 40 g
• Dried fenugreek 5-10 g
• Crushed red chilies optional

Method

1. Heat butter over medium low heat.
2. Add crushed fenugreek , paprika and EIC garam masala. Continue to stir until aromatic. Approximately 10-15 seconds. Season to taste.
3. Add ginger / garlic purée and incorporate. Continue to stir over medium to low heat.
4. Add tomato stock and increase heat to medium high and stir.
5. Add chopped chillies and crushed coriander.
6. Add prepared chicken. Raw poultry may be used or for a vegetarian option substitute with vegetables or paneer cheese.
7. Add cream and continue to simmer. Check seasoning and adjust if necessary.
8. Reduce to desired consistency over medium heat. Add remaining ten grams of chilled butter and stir to incorporate. Ideally sauce should be able to coat back of spoon.
9. Garnish and enjoy.