poulet au beurre scorpion
40 minutes • 4 servings

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 to finish. All spiced up to perfection with our Scorpion Vodka hot sauce, the hottest in our range. The bravest can add a few drops at the end. Allow a rest time of between 2 hours and 24 hours depending on the degree to which you want to infuse the flavors into your chicken.

Ingredients

CHICKEN INGREDIENTS

  • 4 chicken breasts cut into small cubes
  • 3 tbsp. tablespoon of natural yogurt
  • 2 tbsp. Garam Masala spices
  • 1 C. curry soup
  • 1 C. tablespoon of smoked paprika
  • 1 C. tablespoon of cumin
  • 1 C. tablespoon of lemon juice
  • Serve with rice and Naan breads
  • Sprinkle with fresh coriander

SAUCE INGREDIENTS

  • 2 tbsp. tablespoon of butter
  • 1 finely chopped onion
  • 1 C. tablespoon chopped ginger
  • 1 C. tablespoon chopped garlic
  • 1 can of diced tomatoes (796 ml)
  • 7 to 8 drops Scorpion Vodka hot sauce
  • 1 C. Garam Masala spices
  • ½ cup 15% cooking cream
  • ¼ cup chicken broth
  • Salt and pepper to taste

Preparation

  1. In a large bowl, mix together the chicken, yogurt, garam masala, curry, smoked paprika, cumin and lemon juice. Cover with plastic wrap and place in the refrigerator for 2 to 24 hours.
  2. Place the chicken on a large cookie sheet lined with parchment paper and place in the broiler oven for 10 to 15 minutes (or until the chicken is cooked through and golden brown).
  3. 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.
  4. Add the garlic and ginger and continue cooking for 2 to 3 minutes. Then add the diced tomatoes, Garam Masala spices, chicken broth and Scorpion Vodka hot sauce. Add salt and pepper and bring to the boil.
  5. Transfer the mixture to a blender and blend until you have a smooth sauce texture.
  6. Return the sauce to the pan, add the cream and the 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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