*  Exported from  MasterCook II  *

                          Velvet Butter Chicken

Recipe By     : Julie Sahni, Classic Indian Cooking
Serving Size  : 2    Preparation Time :1:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Tandoori Chicken Thighs -- (leftover)
   2      Cups          Tomatoes.Canned,with juice
   1      Large         Green Chili,Seeded
   1 1/2  Tablespoons   Ginger,Fresh,Peeled
   7      Tablespoons   Butter
   3      Teaspoons     Ground Cumin
   2      Teaspoons     Paprika
   1 1/2  Teaspoons     Salt
   1      Cup           Heavy Cream
   1 1/2  Teaspoons     Garam Masala
   1 1/2  Teaspoons     Ground Roasted Cumin
     1/4  Cup           Coriander Leaves,Fresh,Minced

1)  Put the tomatoes, green chili, and ginger in a blender and blend to a fine puree.

2)  Put 5 Tablespoons of butter in a large heavy-bottomed pan over medium heat.  As the butter melts, tilt the pan in all directions to coat the bottom.  When the foam begins to subside, add the chicken pieces and brown them until they are nicely seared all over (about 2-3 minutes per batch).  Remove with a slotted spoon to a reserved bowl.

3)  Add the cumin and paprika to the butter in the pan and cook stirring rapidly for 10-15 seconds.  Add the tomato puree and cook, uncovered, until the sauce is thickened (about 5-8 minutes), stirring constantly to prevent sticking and burning.

4)  Add salt, cream and chicken pieces with any juices in the bowl.  Gently stir the chicken to coat the pieces evenly and thoroughly with the sauce.  Be careful not to break the fragile chicken pieces.  Reduce heat to medium-low and simmer, uncovered, until the fat begins to separate from the sauce and a thin glaze appears on the surface (about 10 minutes).  Check and stir often (but only one or two stirs at a time) to ensure that the sauce is not burning.

5)  Stir in the remaining 2 Tablespoons of butter, the garam masala and roasted cumin.  Turn off the heat and let the dish stand, covered, for 1/2 hour before serving.

6)  When ready to serve, heat thoroughly, check for salt and fold in the chopped coriander leaves.

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NOTES : Heavenly!  It's hard to believe that anything could be better than Tandoori Chicken, but this is!

Ground Roasted Cumin is made by carefully toasting cumin seeds and then grinding them in a coffee grinder or with a mortar and pestle.