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Buttered Chicken Recipe

Ingredients

How to make it

  • Have the chicken at room temperature.
  • Heat a skillet preferably with a heavy bottom on a medium high flame. When hot add the enough ghee (clarified butter) to sear the chicken).
  • Place the bite size pieces of chicken in the pan. Sear the chicken pieces and remove and set aside. Add more ghee and repeat until all the chicken is seared. Try to keep the chicken seared on the outside but slightly under cooked on the inside.
  • When finished lower the heat to medium add some more ghee enough to saute the aromatics. Start with the onion and allow to soften Now add the 1 tbsp garlic and 1 tbsp ginger when the aroma of the garlic become prevalent . Add the1 tbsp Graham Marsala 1 tsp Chili Powder 1 tsp salt 1 Tsp sugar stir well and add the tomato sauce. Bring to a boil .
  • Lower to a simmer allow to simmer about 10 minutes.
  • Remove from the heat . Drain the sauce through a wire mesh strainer push and try to get as much of the sauce as you can through the strainer. Put the drained sauce back in the pot on a medium flame bring to a boil.
  • Add the chicken add about 3/4 of the cream and the methi leaves lower to and simmer for 4 to 5 minutes.
  • Remove put into a serving bowl drizzle the remaining cream on top and serve immediately with basmati rice and naan or kulcha bread.
  • Footnote
  • The Onion garlic and ginger can de put into a food processor if you have one available and you can add it all together it will save time.

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The Cook

BuonAppetito Queens, New York

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