Scorching Scorpion Butter Chicken

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Mad Dog Scorpion Butter Chicken

Mad Dog Scorpion Hot Sauce

Looking for the easiest way to work Mad Dog’s dried chilies into your meals? This quick curry will certainly wow you. And don’t worry; this isn’t one of those tricky recipes where you need to add several spices, each one at a different point throughout the day. Nope; this recipe serves four people in almost no time or effort at all. And the chili flavor stings with even one of our peppers! Enjoy.

Ingredients:

1 each Mad Dog Scorpion Dried Pepper, chopped
1 cup Greek yogurt
2 cloves Garlic, crushed
1 teaspoon Ginger, crushed
2 teaspoons Ground cumin
1 teaspoon Garam masala
1-1½ pounds Chicken thighs, trimmed, cut into small pieces
1 tablespoon Butter
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 can Tomato puree
½ cup Chicken stock

Preparation

In a glass bowl, add the Mad Dog Scorpion Dried Pepper, yogurt, garlic, ginger, cumin, coriander, garam Mad Dog Scorpion Dried Peppermasala and mix. Add chicken. Stir to coat. Cover and refrigerate for 2 hours.

In a heavy-based saucepan over medium-high heat melt butter and oil. Add the onion and cook, stirring occasionally until softened. Add chicken mixture to pan. Cook for another 5 minutes, then add tomato puree and stock. Bring to a boil, and reduce the heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly. Serve with steamed rice and coriander leaves.

 

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