Butter Chicken

Measures	Ingredients	Weights
Sauce
1/4 cup	Crisco® canola or vegetable oil	-
3 cups	Onion, cooking or sweet, diced	350 g
2 tbsp	Ginger, grated
2 tbsp	Garlic, puree
1 ½ tbsp	Garam Masala
1 tbsp	Cumin, ground
2 tsp	Coriander, ground
3 cups	Tomato sauce
1/4 cup	Fenugreek, dry leaf (Kasoori Methi) - optional
3 tbsp	Tomato paste
3 cups	Regular, 2% or Fat Free Carnation® Evaporated Milk
3/4 cup	Yogurt, plain, regular
2 tbsp	Lemon juice
2 tbsp	Sugar, white
1 tsp	Salt
1/2 tsp	Cayenne
Chicken
1/4 cup	Crisco® canola or vegetable oil
	Chicken breasts or thighs, boneless, skinless, cut into bite size pieces	1.35 kg
Garnish
	Cilantro, fresh, chopped

Yield: 9 cups / 2.25 L sauce (without chicken)
18 cups / 4.5 L with chicken
12 servings, 1½ cups / 375 mL each

Freeze: Yes. Freeze sauce on its own or with chicken.

Steam Table: Yes

Instructions:

Sauce: Heat oil in saucepan. Add onion, ginger, garlic, garam masala, cumin, coriander and sweat until onion is very translucent. Add tomato sauce and fenugreek; cook for a few minutes longer, stirring frequently. Puree in blender. Return to pan and add remaining Sauce ingredients. Adjust seasoning.
Chicken: In separate pan sauté chicken pieces in oil until browned. Add sauce and simmer until chicken is cooked through, about 10 minutes. Adjust seasoning. Garnish with freshly chopped cilantro.

Warm 1 cup (250 mL) sauce in pan over low heat. Add 1½ cups (375 mL) hot, freshly cooked fettuccine noodles. Toss with sauce until coated and sprinkle with fresh minced parsley, if desired. Plate and serve immediately.

Notes: