Butter Chicken

Makes approximately 750 ml Sauce.

Prepare, then reserve

1 - 2 TBL {8.5-17 g}

ginger/garlic paste for sauce

1 TBL {8.5 g}

ginger/garlic paste for marinade.

Over medium high heat in a dutch oven, bloom:

2 TBL {27 g}

veg oil/ghee

bay leaf

Add and brown fry: (15-20 minutes) stirring enough to prevent burning

{76 g} 2

medium onions, diced

1 tsp {6.0 g}

salt

Make well in center of onions and add and bloom, turn down heat to medium if necessary

1 TBL {14 g}

oil

1 1/2 tsp {0.0 g}

ground cumin.

1 - 2 TBL

garam masala

1/4 tsp {0.7 g}

chili powder (optional) or pepper

Add: sooner if spices are burning and cook for a few minutes to cook out the tomato paste.

1 - 2 TBL {8.5-17 g}

ginger/garlic paste (Caution: ginger is "spicy", use lower amounts if feeding kids)

1 TBL {9.3 g}

tomato paste

Stir paste mixure into onions and cook for a few minutes more.

Remove Bay leaves and reserve

Add

{182 g} 1

can (796ml) peeled tomatoes

Blend mixture well, replace bay leaves.

Cook for 60 minutes, stirring frequently to prevent burning on bottom. Strain mixture into another large pot, transfer back to large original pot.

Add.

1/4 cup {23 g}

kasoori methi + more to taste, ground in spice grinder or mortar & pestle

40 g

ground almond/cashew butter (Bulk Barn)

2 TBL {30 g}

ketchup

40 g

honey + more to taste (substitute sugar if necessary)

1/2 stick {57 g}

butter

150 ml {151 g}

heavy cream

Adjust with:

sugar

salt

garam masala

kasoori methi

Garnish with:

1 TBL {15 g}

cream

1 tsp {0.0 g}

hand rubbed kasoori methi on top.

Marinade for chicken

1 TBL {4.2 g} 1/2

lemon, juiced

200 g

yogurt

1 - 3 tsp {2.8-8.5 g}

ginger/garlic paste

1 tsp {6.0 g}

salt

1 tsp

garam masala

1 tsp {2.1 g}

smoked paprika

1/4 tsp {0.5 g}

chilli powder (optional)

Add:

1000 g

boneless,skinless chicken

Mix marinade, taste and adjust.

Add cut up chicken parts approx 2cm pieces.

Marinate for 3-4 hours (tops), otherwise chicken becomes too mushy.

Broiling chicken

Preheat broiler for 15 minutes.

Place chicken in foil lined pan being careful not to overcrowd, cook in batches if necessary.

Leave door ajar and broil chicken for 12-15 minutes until edges are browned and chicken is cooked to correct temp. (165F/73C Breast/ 175F/79C thigh).

Add chicken to sauce on low simmer.

Note	2017-03-24 Modifications in order and procedure, added additional butter and cream. Pressure cooker method as problems with burning on bottom.

Note

2017-03-31

Used Unico Premium San Marzano type tomatoes which yields more sauce than the Aylmers since it is packed with tomato paste. A simple 5x recipe is good for 5 bags, not a 6/5 sauce/chicken split.

When portioning large quantities, do not mix meat and sauce.

Divy up separately, and place into bags separately to guarantee precise portions.

Extra sauce at the end is ok.

Quickest way to cool food, is to soak in cold water in clean sink.

Easiest way may be to split cook, make sauce and cool quickly in fridge overnight.

Cook chicken next day and package.

Does it make sense to package separately? Maybe

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