Butter Chicken in Spicy Tomato and Onion Sauce
4 chicken supreme, shaped as roulade with cling film, blanched, marinated in tandoori spices and char grilled in an oven
2 tbsp vegetable oil
2tbsp roughly chopped ginger
1 kg tomatoes, roughly chopped
2 tbsp butter
1 medium onion, finely sliced
1 green chilli, slit from tip to tail
1 tsp fenugreek leaf powder
1 tsp garam masala powder
1 tsp red chilli powder
2 tbsp honey
1 tsp salt
2 tbsp finely chopped coriander leaves
4 tbsp fresh single cream
In a heavy bottom pan heat vegetable oil, ginger, tomatoes & 100 ml water and cook on slow heat for 35-40 minutes until tomatoes melt to form a sauce.
Blend to a smooth sauce and strain through fine sieve and hold until required.
In another pan, heat butter and sauté onions for 3 minutes to light brown colour.
Add slit green chillies, and add tomato sauce.
Simmer and add remaining spices except cream and coriander leaves.
Cook the sauce for 30 minutes to allow the spices to blend with sauce, then cream and simmer for 3-5 minutes.
Add chicken supreme and cook for further 2-3 minutes, remove supreme from the sauce and slice it.
Serve with sauce and rice. Sprinkle chopped coriander and serve with pulao.