Wednesday 5 March 2008

Butter Chicken

Here it is... Traditionally served with broccoli on the side

I expected it to be chicken with a yellow buttery sauce, but on closer inspection of the ingredients I quickly realised it would be red! The knack to this recipe is cooking the onions until caramelised, do it slowly on a low heat and you will be rewarded with sweet tasty onions for the base of your sauce. I served this with broccoli as I didn't have any spinach like the book suggested.

Served in a bowl with 100% scoopablitity!

at

2 comments:

  1. Marie Rayner7 March 2008 at 07:48

    That looks delicious Tulip! As always!

    ReplyDelete
  2. Troubleonline18 March 2008 at 14:14

    It looks like you didn't add the cream perhaps? Mine was a lot lighter - still red but creamier looking. Maybe I was too heavy handed with the cream!! Also great doused with loads of chopped fresh coriander and served with sauted spinach and mushrooms.

    ReplyDelete

It's great to read your comments, suggestions or questions, so post away!

Note: only a member of this blog may post a comment.