Sandals' Butter Chicken
Butter Chicken
Bombay Club
Today’s recipe comes all the from the Caribbean, at the Sandals’ Bombay Club. The Butter Chicken is a favorite at Sandals’ Bombay Club.
Ingredients:
SAUCE:
- 1 tbs vegetable oil
- 1 small onion, finely chopped
- 2 tbs unsalted butter
- 2 tsp freshly-squeezed lemon juice
- 1/2 tbs each finely chopped ginger and garlic; blended into a paste
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp freshly ground cumin
- 1 bay leaf
- 1/4 tsp cayenne pepper
- 1 cup crushed tomatoes
- 1/4 cup plain yofurt
- 1 cup cream
- pinch kosher salt and ground black pepper
CHICKEN:
- 1 tbs vegetable oil
- 1 lb boneless, skinless chicken breast, cut into bite size pieces
- 1 tsp garam masala
- pinch cayenne pepper
Method:
- Prepare the sauce: In a large saucepan over medium-high heat, heat the oil until the surface shimmers. Add the onion and sauté until soft and translucent, about 3-5 minutes.
- Stir in the butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin, bay leaf and cayenne, and cook stirring connately until the spices begin to release their flavors, about 1-2 minutes.
- Add the crushed tomatoes and cook for 2-3 minutes, stirring frequently. Stir in the yogurt and cream, reduce the heat to low and simmer for 10-12 minutes, stirring frequently, until the sauce begins to thicken (be careful not to thicken too much). Season with salt and pepper. Remove from heat and keep warm until ready to use.
- In a large skillet over medium heat, heat the oil until the surface shimmers. Add the chicken breast and cook until lightly browned on all sides, about 10-12 minutes. Reduce the heat to low and season with garam masala and cayenne pepper.
- Stir in the sauce and simmer until the sauce is thick and the chicken is cooked through, about 10 minutes.
- Serve with steamed Basmati rice.
If you try the recipe at home take a picture and share with us on Facebook. If this doesn’t quite satisfy that caribbean itch contact 101 Dream Vacations today to get you there.