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Butter Sauce for Indian Chicken

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Recipe summary

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!

Preparation time:
Cooking time:
Yield: 4

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 tablespoons grated frozen ginger
  • 1 small bunch fresh cilantro
  • Salt
  • 1 stick (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.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

Cooking Club Challenge
Cooking Club Challenge

May's Cooking Club Challenge: Chicken with Papaya BBQ Sauce

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