Philip loves Butter Chicken and Règâh Rub Ol'Timers Dirty Hogs. That is why he surprised us with this delicious recipe that combines the two. With this simple dish you bring the Indian & The Hague cuisine on the table in no time. Philip has made the recipe in the kitchen but it is also easy to prepare on the BBQ in a Dutch Oven.
Cut the chicken into pieces or strips. Not too small.
Throw the chicken in a bowl and add 3 tablespoons of Ol'
Timers Dirty Hogs.
Cut the onion into large pieces or strips.
Melt 50 grams of butter in the pan and fry the chicken until golden brown without cooking it.
Once the chicken is browned, remove it from the pan and set aside on a plate.
In the same pan, add 50 grams of butter and add the onion, garlic and ginger and fry on low heat until the onion and garlic are a little glazed.
Now add the remaining Ol'Timers Dirty Hogs, Garah Masala, cumin powder and cayenne pepper and fry for another minute or two to allow the aroma to release from the spices.
Now add the passata and allow the mixture to reduce gently for 5 minutes before pouring the chicken into the sauce.
Let the chicken cook in the sauce for another 5 minutes and add the cream and 100 grams of butter.
Season with pepper and salt and leave to simmer for a few more minutes.
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