Our Butter Chicken sauce is always a favourite at the Saturday Market. If you like it spicy, add a little more Tobago Habanero Curry! For a vegetarian version substitute chickpeas and cauliflower for the chicken.
10-12 pieces of chicken legs & thighs, skin removed
1 large onion, finely chopped
2-3 tbsp butter
4 cloves garlic, crushed
1 tsp ginger, grated
3-4 tsp Monsoon Tandoori
1 tsp Tobago Habanero Curry (for more heat)
2 tsp paprika
1-398ml can tomato sauce
1/2 -3/4 cup water
1 tsp salt, or to taste
1 cup whipping cream
3 tbsp fresh coriander, finely chopped
Method: Remove skin from the chicken. Sprinkle with salt and pepper and grill on BBQ over medium low heat until almost done (10-15 minutes). (Alternatively, add olive oil to a sauté pan and fry chicken pieces over medium heat until almost done.)
Meanwhile, in a Dutch oven fry onions in butter until golden brown (15 - 20 minutes). Add garlic, ginger, Monsoon Tandoori, Tobago Habanero Curry and paprika. Fry for a few seconds. Add tomato sauce, and half the water and salt.
Add the chicken stirring to coat with the sauce, slowly bring to a simmer. Reduce heat and simmer, covered, until chicken is tender about 15-20 minutes. Remove lid and reduce sauce or add more water according to desired consistency. Just before serving, add whipping cream. Stir and simmer until heated through. Garnish with fresh coriander.