Chicken Phyllo Bundles with Herbed Sabayon

Try this classic creamy Indian dish with a blend of authentic spices.
Directions for: Butter Chicken

Ingredients

Butter Chicken

2 cup full fat plain yoghurt

6 cloves garlic, minced

1 1 inch piece ginger, root, minced

1 Tbsp lime, juice

2 tsp mild paprika

2 tsp ground cumin

2 tsp coriander

2 tsp garam masala

tsp mild curry paste

tsp cayenne pepper

tsp salt

2 3 lb(s) air-chilled chicken

Butter Sauce

1 Tbsp vegetable oil

1 onion, chopped

2 tsp mild paprika

1 tsp garam masala

2 tsp mild curry paste

1 tsp kasura methi, (dried fenugreek leaves)

tsp crushed fenugreek seeds

1 28 oz can plum tomato

cup whipping cream

cup cold butter, cubed

chopped fresh coriander

Directions

Butter Chicken

1. Scrape yogurt into cheesecloth-lined sieve set over bowl; let drain in refrigerator for1 hour.

2. Discard clear liquid and place drained yogurt in large bowl. Add garlic, ginger, lime juice, paprika, cumin, coriander, garam masala, cayenne and salt; stir to combine.

3. Meanwhile, remove backbone and wing tips from chickens; press to flatten.

4. Pat dry.

5. Place in 2 large shallow glass dishes.

6. Pour yogurt mixture over top; turn to coat.

7. Cover and refrigerate for at least 2 hours or for up to 24 hours.

8. Transfer chickens, skin side up, to rack in large shallow roasting pan.

9. Spoon marinade over chickens.

10. Roast in 400F (200C) oven for about 1 hour or until juices run clear when thigh is pierced with knife. (Or bake, in 400F (200C) convection oven for 45 minutes.)

11. Tent with foil; let stand for 10 minutes before cutting.

Butter Sauce

1. Meanwhile, in large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, paprika, garam masala and kasura methi for 5 minutes or until onion is softened.

2. Add tomatoes, mashing with fork to form smooth paste; boil gently for about 10 minutes or until thickened.

3. Let cool slightly.

4. Pure sauce in food processor or blender. (Make-Ahead: Cover and refrigerate for up to 1 day. Rewarm before using.)

5. Return pured sauce to skillet; blend in cream.

6. Add butter, a few pieces at a time, cooking just long enough to melt last cube.

7. Pour in serving dish and serve with chicken.

See more: Fry, Fall, Eggs/Dairy, Main, Indian, Hot and Spicy, Saute, Poultry, Chicken, Roast, Dinner