This recipe is my take on one of the most popular curries in indian restaurants across the world, butter chicken. Even though it takes some time to make, this dish is super easy to make and incredibly tasty.
Ingredients
Marinated Chicken
3 large chicken breasts
4 tablespoons Yogurt
1 tablespoon flour
1 tablespoon garlic
1 tablespoon ginger
1 teaspoon coriander
1/2 teaspoon cinnamon
2 1/2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon saffron
Sauce
2 tablespoons butter
150g onion
750g tomatoes
75g cashews
1 1/2 tablespoons garlic
1 tablespoon garam masala
3 tablespoons sugar
3 tablespoons chili powder
1 tablespoon salt
2 tablespoons wine vinegar
3 tablespoons butter
1 1/2 teaspoons kasoori methi
Directions
Marinated Chicken
Put all Ingredients for the marinated chicken together in a bowl and set sauce on fridge for 1 hour (or overnight if possible)
Cut chicken into bite size pieces and throw into the mixture
Let marinate for 30 min
Cook in frying pan on medium heat with oil until crispy or done
Sauce
Put butter and onions in large pan over medium heat for 5 min.
Cut tomatoes into 4 pieces and add tomatoes and cashews to the pan.
Add 1/2 cup of water and the spices and vinegar and mix everything well.
Simmer for 20 min.
Blend and strain into pan making sure only seeds and tomato skins are left behind
Add 3 tablespoons of butter, chicken, cream and kasori methi to the sauce and mix well.
Simmer for 5 min
Serve with rice, naan or your preferred option.