Sandals’ Bombay Club Butter Chicken Recipe

Today’s recipe comes all the way from the Caribbean, at the Sandals’ Bombay Club. The Butter Chicken is a favorite at Sandals’ Bombay Club.

SAUCE:

• 1 tbs vegetable oil
• 1 small onion, finely chopped
• 2 tbs unsalted butter
• 2 tsp freshly squeezed lemon juice
• 1/2 tbs each finely chopped ginger and garlic; blended into a paste
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp freshly ground cumin
• 1 bay leaf
• 1/4 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1/4 cup plain yogurt
• 1 cup cream
• pinch kosher salt and ground black pepper

CHICKEN:

• 1 tbs vegetable oil
• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 tsp garam masala
• pinch cayenne pepper

Method:

1. Prepare the sauce: In a large saucepan over medium-high heat, heat the oil until the surface shimmers. Add the onion and sauté until soft and translucent, about 3-5 minutes.
2. Stir in the butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin, bay leaf and cayenne, and cook stirring connately until the spices begin to release their flavors, about 1-2 minutes.
3. Add the crushed tomatoes and cook for 2-3 minutes, stirring frequently. Stir in the yogurt and cream, reduce the heat to low and simmer for 10-12 minutes, stirring frequently, until the sauce begins to thicken (be careful not to thicken too much). Season with salt and pepper. Remove from heat and keep warm until ready to use.
4. In a large skillet over medium heat, heat the oil until the surface shimmers. Add the chicken breast and cook until lightly browned on all sides, about 10-12 minutes. Reduce the heat to low and season with garam masala and cayenne pepper.
5. Stir in the sauce and simmer until the sauce is thick and the chicken is cooked through about 10 minutes.
6. Serve with steamed Basmati rice.

If you try the Butter Chicken recipe at home take a picture and share with us on Facebook. If this doesn’t quite satisfy that Caribbean itch contact Wish Upon Afar today to get you there.

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