A lot of you have been asking for a Butter Chicken recipe a la Monsoon Coast so Andrea and Ian have kindly
passed on their version.
Ingredients:
10-12 pieces of chicken legs & thighs, skin removed
salt
pepper
1 large onion, finely chopped
2-3 tbsp butter
4 cloves garlic, crushed
1 tsp ginger, grated
3-4 tsp Monsoon Tandoori (or to taste)
1 tsp Tobago Habanero Curry (for more heat)
2 tsp paprika
1 cup 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 powder, Tobago Habanero Curry powder 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 boil. 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.
Serves 4.