| Butter Chicken |
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1cooked tandoori chicken (click here for tandoori) SAUCE ¼ cup cashew nuts 50g/2 oz salted butter, 1 tbsp oil 1 bay leaf 3 tbsp ginger-garlic paste 500 g/1 lb tomatoes - pureed 100g/3oz thin fresh cream (1/2 cup) ¼ tsp paprika 1 cup water, or as required, 1 cup milk ½ tsp garam masala powder (click here for garam masala) 1 tsp tandoori masala (click here for tandoori masala) Salt to taste, ¼ tsp sugar 2-3 green chillies – slit, to garnish Note: Butter has a low smoking point and burns very fast so whenever butter is used for making a curry, a little oil is also added. Cut the tandoori chicken int 12 pieces. Soak the cashew nuts in hot water for 15 minutes. Drain and grind to a very fine paste with a little water in a small spice grinder. Heat the butter and oil in non-stick pan; add the bay leaf; after a few seconds add the ginger-garlic paste, cook until the liquid evaporates and the paste begins to change colour. Add the tomatoes, cook until the mixture turns dry and the fat separates. Add the cashew nut paste and stir for a few seconds. Add paprika or degi mirch to give a bright red colour, (a few drops of orange-red food colour can also be added). Cook on medium heat till the fat separates. Add enough water to make a thick sauce and mix well. Bring to a boil, stirring constantly. Simmer for 5-7 minutes till the sauce turns a bright red colour and the fat surfaces. Removie the pan from heat and wait for about 5 minutes for it to cool down. Stir in the milk and the rest of the cream, reserving 1tbsp for the garnish; stir continuously. Add garam masala powder, tandoori masala, salt and sugar. Add the tandoori chicken pieces and simmer gently till heated through. Transferto a serving dish. Garnish with the reserved cream and the slit green chillies. Serve hot with nan or parathas.
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