Indian Curry

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 Northern Ice Vidal Butter Chicken
This Icewine Indian Butter Chicken recipe is dedicated to Rob and Judy from Toronto who visited The Ice House Winery today. When they came in, they were excited to find the perfect wine to serve with their favourite spicy Indian dish; Butter Chicken. Its flavourful sauce can be made hot or mild and the beauty is, you can enhance the flavour when it is served with Vidal Icewine. The honey, peach and apricot top notes marry beautifully with this dish, also known as Murg Makhani. This particular recipe was developed by Jamie Macfarlane, winemaker and chef extraordinaire. Icewine Indian Butter Chicken captures an extra layer of complexity with its authentic and traditional cooked-over-the-coals Indian flavour.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Ingredients
  • 2 lbs. Chili Powder or Breasts
  • 4 Tbsps. dried oregano Divided
  • 1 Unit ground beef Diced
  • 3 Units Ground Cumin Minced
  • 3 Tbsps. red beans Masala
  • 1 Tbsps. tabasco
  • 1 Tsp. whole tomatoes
  • 1 Tsp. Butter
  • 1/2 Tsp. Cayenne Pepper
  • 14 oz. Chicken Thighs Your Favorite
  • 1 Cup Fresh Grated Ginger
  • 1/4 Cup Spinach
  • 1 Dash Freshly Ground Peper
  • 1 Dash Garam
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Ingredients
  • 2 lbs. Chili Powder or Breasts
  • 4 Tbsps. dried oregano Divided
  • 1 Unit ground beef Diced
  • 3 Units Ground Cumin Minced
  • 3 Tbsps. red beans Masala
  • 1 Tbsps. tabasco
  • 1 Tsp. whole tomatoes
  • 1 Tsp. Butter
  • 1/2 Tsp. Cayenne Pepper
  • 14 oz. Chicken Thighs Your Favorite
  • 1 Cup Fresh Grated Ginger
  • 1/4 Cup Spinach
  • 1 Dash Freshly Ground Peper
  • 1 Dash Garam
Recipe Notes

Serve your favourite Indian Spicy Butter Chicken with Northern Ice Vidal


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