Filed Under: Chicken, main-dish, Under 20 Mins

Saucepan Kisses Sauce

This creamy, delicious butter chicken is well worth making.

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April 8th, 2012

Recipe by Akheela Hisham, Torview

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Servings
8
Prep Time
2 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon oil
  • 1/2 Cups onions
  • 1 Cup tomatoes
  • 1 tablespoon curry leaves
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic
  • 2 bay leaves
  • 1 tablespoon unsalted butter
  • 1/2 Cups cream
  • 1/4 teaspoons chili powder or tandoori powder
  • 1/4 teaspoons fenugreek powder
  • 1 tablespoon honey
  • 2 tablespoons coriander leaves, for garnish
    • Directions
  • 1.

    Cut chicken into cubes. Marinate in lemon juice, chili powder and salt for an hour.

  • 2.

    Roast cinnamon stick, cardamom, cloves, peppercorns, cumin, cashews and grind into a powder. Add this powder to nutmeg, yogurt, turmeric and coriander powder. Add to the previously marinated chicken and marinate for another hour.

  • 3.

    Heat oil and add only the chicken (without the marinade). In about 2 minutes reduce the heat to medium, add the marinade and cover, cooking until the chicken is about three quarters of the way to cooked (not fully cooked), about 10 minutes.

  • 4.

    Take the chicken out and leave aside.

  • 5.

    To prepare the sauce, heat oil. Sauté the onions, curry leaves then ginger, bay leaves and tomatoes. When tomatoes are soft, add cream then the sauce from the cooked chicken. Then add the chicken pieces and cook till the spices blend. Towards the end, add butter, fenugreek powder, honey and allow the chicken to cook fully. Add a little water if the gravy is too thick or the chicken is not cooked to taste.

  • 6.

    Add coriander leaves and serve hot with naan.

    • Saucepan Kisses Sauce
    Photography by Akheela Hisham
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