SCORPION BUTTER CHICKEN
A decadent butter chicken prepared with plain yogurt and a blend of spices (Garam Masala, curry, paprika, cumin) served with Naan breads and fresh coriander as a finale.
The whole dish is spiced up with our Scorpion Vodka hot sauce, the hottest of our range.
The more courageous can add a few drops to finish.
Allow for a resting period of between 2 and 24 hours, depending on the degree to which you wish to infuse the flavours into your chicken.
4 chicken breasts, diced
3 tbsp. of plain yogurt
2 tbsp. of Garam Masala seasonings
1 tbsp. of curry powder
1 tbsp. of smoked paprika
1 tbsp. of cumin
1 tbsp. of lemon juice
Serve with rice and Naan bread
Sprinkle with fresh coriander
2 tbsp. of butter
1 onion, finely chopped
1 tbsp. of chopped ginger
1 tbsp. of minced garlic
1 can of diced tomatoes (796 ml)
7 to 8 drops of Scorpion Vodka hot sauce
1 tbsp. of Garam Masala seasonings
½ cup of 15% cooking cream
Salt and pepper to taste
In a large bowl, mix chicken, yogurt, Garam Masala, curry powder, smoked paprika, cumin and lemon juice well. Cover with plastic wrap and refrigerate for 2 to 24 hours.
Place chicken on a large baking sheet lined with parchment paper and broil for 10 to 15 minutes (or until chicken is cooked through and golden brown)
In a large saucepan over medium-high heat, melt the butter with the onions and simmer for a few minutes or until the onions begin to color.
Add the garlic and ginger and continue cooking for 2 to 3 minutes. Then add the diced tomatoes, Garam Masala seasonings and Scorpion Vodka hot sauce. Season with salt and pepper and bring to a boil.
Transfer the mixture to a blender and grind until a smooth sauce texture is achieved.
Return the sauce to the pan, add the cream and chicken. Taste, adjust spices as needed and simmer for about 10-15 minutes. Serve with rice and Naan bread. Sprinkle with fresh coriander before serving.
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