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Dinner & A Movie - Butter Chicken

Updated: March 6, 2013
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Butter Chicken
Sauce
lb unsalted butter
2 oz diced yellow onions
oz chopped garlic
16 oz tomato sauce
3 cups heavy whipping cream
tbsp salt
2 tsp cayenne pepper
2 tsp garam masala

Chicken
2 lbs boneless chicken breasts, diced
1 oz vegetable oil
oz tandoori masala

Rice
2 cups long grain white rice
2 2/3 cups water

Garnish
Nann bread
Fresh cilantro



Cut Chicken and marinate in vegetable oil and tandoori marsala.

Melt butter in large pot. Sautee onions and garlic till translucent. Add tomato sauce, heavy cream, cayenne, and garam marsala. Simmer for 20 minutes.

While sauce is simmering, bake chicken on a sprayed sheet pan in a 450 degree  oven(425 in a convection) till 165 degrees, approx. 20 minutes.
Add cooked chicken to sauce and simmer for another 5 minutes.

Remove sauce to a 6" half hotel pan and hold in warmer.

Cut nann into approx. 12 equal triangles.

Rice:
Steam rice according to directions on box.

Serve 5 ounces rice in a rimmed bowl with 6 fluid ounces of sauce and topped with 4 ounces of chicken from a slotted spoon.

Garnish with cilantro leaves and two nann triangles.

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