inthekitchen
Butter Chicken at East India Company Those who know it love it . East India Company romanced Winnipeg with its recipe for butter chicken five decades ago . and its lasting love is still going strong . The recipe hits all the right notes for local palates , striking a mellow balance of spices . If butter chicken defines Indian cuisine , it is clear this one sets the bar high with its creamier , sweeter flavour profile . The tomato-based sauce coating the tandoor baked chicken pieces is silky and rich and the scent of spices seduces the tastebuds .
INGREDIENTS 1 cup tomato purée 1 Tbsp East India Company garam masala 2 Tbsp and 1 tsp paprika Salt , to taste 3 Tbsp and 1 tsp yogurt 4 pieces Tandoori Chicken ( already cooked )
3 Tbsp and 1 tsp 35 % cream ( 10 % cream can be substituted ) 1 Tbsp butter Crushed red chiles , optional
METHOD 1 . In a pan , heat the tomato purée and add garam masala , paprika , and salt .
2 . Once the purée starts to bubble , add the yogurt and chicken pieces . 3 . Simmer until sauce begins to thicken . 4 . Add the cream and butter and cook for 2-3 minutes 5 . Serve hot on a bed of rice or with fresh naan bread
Yield 2 servings
Photography by East India Company
22 ciao ! / aug / sep / two thousand twenty-three