Butter Chicken
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Chicken (cut into pieces)1
Water1 tsp
Salt4 tbsps
Butter2 tbsps
Parsley (chopped)1 tbsp
Lemon Juice1 cup
Heavy CreamDirections:
1
Gently poach the chicken in enough water to barely cover the pieces, together with the mace and salt
2
When done, cool to touch; remove the meat from the bones and cut into bite-size pieces
3
Melt the butter, add the chicken pieces, stir and fry for a few minutes
4
Add parsley, lemon juice, grated peel, and broth
5
Add some freshly ground, preferably white, pepper
6
Gently simmer for 10 minutes
7
Add cream and reheat the sauce but do not boil
8
If desired, the sauce could be further thickened with cornstarch or flour, but it is very good this way
9
Garnish your dish with the lemon slices
10
Serve with boiled potatoes, a mixture of peas and snow peas, and a salad