I never claimed to be a good food photographer,
but this has to be one of my worst shots ever.
In the centre, we multiplied this recipe
and served butter chicken at Emelia's 3rd birthday party.
I actually prepared the sauce the night before,
heated it up the next day and added grilled chicken chunks.
If I don't make it spicy, she loves it.
3 cups left over lemon or tandoori chicken breast cubes
3 tbsp butter
1 tbsp oil
1 diced onion
1 crushed garlic clove
1/2 tsp fresh grated ginger
1/2 tsp garam masala
1/4 tsp crushed dry bayleaf
1/2 tsp cinnamon
1 tsp chili powder
cayenne pepper to taste
2 tsp sugar
1 can condensed tomato soup
1/2 can water
3/4 cup plain yogurt
Fry the onion in the oil and butter until it starts to brown. Add garlic and ginger and fry for just a few seconds, try not burn it.
Add spices and sugar and stir. Stir in soup and water and let reduce until it gets thick then stir in the yogurt. Simmer for a few more minutes then add the cubed cooked chicken and cook until the chicken is warm. Serve with naan or pita.
- A Better Indian Butter Chicken -