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.
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
  • 2lbs. Chili Powderor Breasts
  • 4Tbsps. dried oreganoDivided
  • 1Unit ground beefDiced
  • 3Units Ground CuminMinced
  • 3Tbsps. red beansMasala
  • 1Tbsps. tabasco
  • 1Tsp. whole tomatoes
  • 1Tsp. Butter
  • 1/2Tsp. Cayenne Pepper
  • 14oz. Chicken ThighsYour Favorite
  • 1Cup Fresh Grated Ginger
  • 1/4Cup Spinach
  • 1Dash Freshly Ground Peper
  • 1Dash Garam
Recipe Notes

Serve your favourite Indian Spicy Butter Chicken with Northern Ice Vidal