SCORPION BUTTER CHICKEN

Name: SCORPION BUTTER CHICKEN
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

4

Préparation

10 minutes

Cuisson

30 minutes

Auteur

Frank Menard

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.

Ingrédients

Chicken ingredients

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

Sauce ingredients

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

Préparation

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.

Frank Menard

Older Post

Newer Post

1 comment

J’ai fait cette recette avec un poulet entier que j’avais désossé. Que j’ai mis à marinés toute la nuit comme dans la recette mais j’ai fait chauffer les épices dans l’huile et j’ai ajouté de l’ail et le zeste du citron.
C’est vraiment très bon ! Tout le monde à adoré cette recette a refaire.

Sylvie Lavoie March 07, 2023