Crush 6 to 9 medium garlic cloves. Throw away the thin skins that come out when you crush the garlic as they will make the butter sauce lumpy.
Mix all the spices together. I like to mix them in my mortar and mash them up with my pestle to get the flavour out but that's optional.
The mixture of spices.
Sauté garlic for 1 minute, or until slightly golden. It will become sticky but keep stirring.
Add the spices mixture to the oil and garlic and stir for 1 minute while on low heat.
This is the tomato paste that I typically use.
Add the can of tomatoes paste and stir for 4 minutes while on medium heat.
Mix cold water with the whipping cream. And then add them to the spice and tomato paste mixture very slowly while stirring - this will prevent curdling.
The butter sauce is done. Just let it simmer for 5 minutes. Then set aside until the chicken is done at which time you can heat it up again.
- Homestyle butter sauce:
- 1.0c cooking oil
- 3.0Tbsp crushed garlic
- 1.0 small can tomato paste
- 1.0Tbsp paprika
- 1.0tsp turmeric
- 1.0Tbsp salt
- 1.0Tbsp ground cumin
- 2.0Tbsp garam masala
- 1.0tsp ground coriander
- 1.0tsp ground cayenne pepper
- 1.0c water
- 1.0c whipping cream
- Chicken schnitzel:
- 2.0lb chicken breast, cut in 2-inch pieces
- 0.0c all purpose flour or almond flour for gluten free
- 1.0tsp salt
- 1.0c fine bread crumbs (n/a if using almond flour)
- 2.0c eggs
- 0.0c cooking oil