Butter Chicken

Ingredients:

2 lb (1 kg) chicken breast, boneless and skinless, cut into small pieces
3 tomatoes, cut into small pieces
1 onion, chopped
6-8 garlic cloves, minced
2 tsp ginger paste
1 green chile, diced
1 tsp cumin seeds
1 tbsp chili powder
2 tbsp coriander powder
1/2 cup cream
1 tsp sugar
1 tbsp ketchup
3 tbsp vegetable oil
1/2 stick unsalted butter
1/4 cup cashew nuts
salt to taste
1 tbsp garam masala

1/4 cup parsley, chopped for garnish
2 – 4 cups water

Instructions:

Add half the garlic and ginger to the chicken, 1 tbsp of the coriander powder, 1/2 tbsp chili powder and salt. Mix the chicken with these spices and garlic and ginger well.

Heat up the oil in a large skillet to which you will add the prepared chicken. Cook the chicken for about 5 minutes then remove it from the skillet.

In the same skillet add the cumin seeds, the onion and remaining garlic and ginger to the skillet and saute for a couple minutes, just to cook the onion a bit. Add a couple cups of water to the skillet and stir. Add the cashew nuts, cumin seeds, add the remaining coriander powder, remaining red chili powder, green chile, the tomatoes and stir well.

Let the sauce cook slowly over medium low heat for about 30 minutes. Pour the sauce in a blender and blend it until it’s nice and smooth. Pour the sauce back in the skillet. Add another cup of water and the butter. Add the ketchup and the sugar and stir well. Season the sauce with salt.

Add the cream and the chicken to the sauce. Cook the chicken for a few more minutes, making sure it’s cooked through. Add the garam masala and stir well. Garnish with fresh parsley.

Serves 6.

From jocks.com