Butter Chicken

INGREDIENTS

4 lbs Monsoon Kitchens® (MK) Tikka Masala Sauce

1 lb Monsoon Kitchens® (MK) Tandoori Marinade

10 lbs chicken pieces (boneless, skinless thigh meat)

1/2- 3/4 cup vegetable oil

1 cup butter at room temperature

4 cups cream

1 lb julienne green bell pepper

chopped cilantro for garnish

DIRECTIONS

1. Thaw Monsoon Kitchens Tikka Masala Sauce and Monsoon Kitchens Tandoori Marinade in refrigerator. (Do not thaw in hot water bath to prevent yogurt from separating)
2. Mix the thawed Monsoon Kitchens Tikka Masala Sauce and Monsoon Kitchens Tandoori Marinade to make a makhni sauce or butter chicken sauce
3. Sauté chicken in oil until slightly brown
4. Add makhni or butter chicken sauce to chicken and simmer until heated and chicken temperature reaches 165˚F
5. Add cream and butter and heat thoroughly
6. Add julienne bell peppers and heat for a few minutes
7. Remove in a hotel pan
8. Garnish with chopped cilantro and serve with basmati rice or naan