CHICKEN BUTTER MASALA
Thanks to Chef Stephan Pyles for this wonderful recipe!
(See note at bottom)
2 boneless, skinless chicken breasts (about 8-10 ounce total)
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup crushed tomatoes
2 tablespoon tomato paste
1 ¼ cups cream
2 tablespoon dried fenugreek
1 tablespoon garam masala
1 tablespoon honey
1 tablespoon cashews nut paste
1 tablespoon chopped fresh basil
salt to taste
Preheat the oven to 350 degrees.
Cut the chicken into 2 inch pieces and toss in a bowl with the oil; season with salt. Place on a baking sheet and cook in the oven and for 10 minutes.
Meanwhile, in a hot saucepan add the butter and allow it to melt then add crushed tomato and tomato paste; bring the mixture to a boil. Add the cream, dried fenugreek, garam masala, honey and cashew nut paste. Bring the mixture to a boil for two minutes. Add the chicken and the basil and simmer until chicken is heated through, about 2 minutes. Season to taste with salt. Serve with naan (or other good bread) and basmati rice.
This is a very simple recipe, but has a two spices some might consider exotic (fenugreek and garam masala). He recommends two local groceries (and any local Indian Market) as great places for these spices
United Gift & Spices Dallas 5425 Jim Miller Texas (TX) Phone: (972) 388 2749
World Food Imports Dallas 13434 Floyd Circle Texas (TX) Phone: (214) 480 9911
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