Indian Butter Chicken With Wine
By: Rinku Bhattacharya
Published: Thursday, December 10, 2009 - 3:28pm

Ingredients




1 inch piece peeled ginger
4 pods peeled garlic
4 fresh green seranno chilies
3 pounds chicken on the bone, (skinned and cut into small pieces)
2 tablespoons tandoor masala (a commercial blend works fine)
1 teaspoon salt
1 large lemon
1/4 cup butter
2 centimeters onions, sliced into ¾  rounds
3 pieces star anise
2 cups chardonay
1 cup sliced mushrooms
3/4 cup sliced grape tomatoes
For the garnish

3 tablespoons finely chopped cilantro
1 tablespoon freshly ground black pepper

Preparation

1 Grind the ginger, garlic and green chillies into a paste. 2 Mix into the chicken with the tandoori masala and salt. 3 Squeeze the lemon juice and set aside for 30 minutes. 4 Heat the butter and add the onions and star anise and cook for 3-4 minutes. 5 Add the chicken and cook till the water is evaporated and the butter resurfaces. This takes a good 15 minutes. Stir the chicken for another 3-4 minutes, until lightly browned. 6 Add in the wine and simmer for 10 minutes. Stir in the mushrooms and tomatoes and cook for another 15 minutes. By now a thick sauce should and formed and the chicken should be very soft. 7 Turn off the heat and stir in the cilantro and black pepper.

About


This recipe is something that has been on my mind after reading another curry chicken recipe using wine. I was not sure how it would work, but I think with my signature spice tandoori masala, little goes wrong.