Buttered Masala Chicken

Here is a delicious recipe featured in many restaurants. It works best with leftover Tandoori Chicken, but you can always simply whip up some for this recipe. You may also want to try it without the garam masala, which is also superbly unique in its taste.

Ingredients:

8-10 pieces of Tandoori Chicken (use boneless chicken for easier handling)

3 cups of canned tomatoes, with tomato puree

4 green chillies, nicely seeded and finely chopped (Or substitute with ½ a teaspoon of ground red chilli pepper)

2 tablespoons of ginger roots, peeled and finely chopped

10 tablespoons of butter

4 teaspoons of ground cumin

1 tablespoon of paprika

2 teaspoons of salt

1 ½ cups of heavy cream

2 teaspoons of garam masala

¼ cup of cilantro leaves, chopped

Instructions:

1. Mix the tomatoes, ginger roots and chillies in a separate bowl

2. Heat 8 tablespoons of butter in a frying pan on medium heat. Proceed to sear the pieces of chicken until they turn slightly brown. Place them in a separate bowl once they are done. Do not clean the frying pan and reuse the butter for the next step

3. Pour into the pan your ground cumin and paprika, cook it for 10 seconds while stirring to enhance the flavours. Pour in the mixture from step 1 and cook until the sauce begins to thicken before mixing in the cream and salt. Now add the chicken while stirring gently, reduce the heat to medium-low and simmer until the oil begins to separate, forming a layer of sheen develops above the sauce. Remember to stir often

4. Finally, stir in the remaining 2 tablespoons of butter. Now turn off the heat and allow it to stand for about 15 minutes. Fold in your cilantro leaves, serve it with rice.