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Butter Sauce for Indian Chicken

  • prep time 1 min
  • total time 1 min
  • serves 4
14 Ratings
Butter Sauce for Indian Chicken

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

Michael Smith Courtesy of:
Michael Smith Chef at Home

Indian, Side, Eggs/Dairy, Herbs


Directions for: Butter Sauce for Indian Chicken

Ingredients

1 small can whole tomatoes

1 cup 35% heavy whipping cream

2 heaping spoonfuls garum masala

Zest and juice of 1 lemon

2 chili peppers

3 Tbsp grated frozen ginger

1 small bunch fresh cilantro

Salt

1 sticks (1/2 cup or 8 tablespoons) of butter

Directions

1. Puree the tomatoes, cream, garum masala, lemon zest and juice, chili peppers, ginger, cilantro and salt in a food processor.

2. Melt the butter in a 3-quart saucepan. When it begins to foam, swirl it around until it browns lightly. Stir in the tomato mixture and heat it through. Serve over Tandoori chicken.

See more: Indian, Side, Eggs/Dairy, Herbs