Butter Chicken
Directions
- 1Cut the washed chicken breast into strips. Place them into a bowl and marinate with ginger garlic paste, red chili powder, and salt. Massage it in well and let it marinate for 15 minutes.
- 2Dice the onions and cut the tomatoes into eights.
- 3Once the 15 minutes are up, pour oil into a pan and cook the chicken. Once it’s done, take it out and place it into a separate bowl.
- 4In the same pan, sauté the onions with a tablespoon of butter until browned. Add the tomatoes and cashews, and keep stirring.
- 5Add a bit of water, more ginger garlic paste, salt, malt vinegar, red chili powder, garam masala, and sugar.
- 6Stir well, flatten out, and let it sit for 5 minutes.
- 7Once the tomatoes have softened, blend the gravy into a smooth purée. Pour the purée through a strainer back into the pan, letting it simmer on medium heat. Add two tablespoons of butter.
- 8Add Mexican style cream and stir. Add fenugreek leaves.
- 9Add the cooked chicken back in and let it simmer for another 5 minutes.
Ingredients
- 500 g Boneless Chicken Breast
- 2 tbsp Ginger garlic paste
- 2 tbsp Red chilli powder
- 500 g Tomatoes
- 1 Diced onion
- 50 g Cashews
- 1 handful Fenugreek Leaves
- 0.5 tsp Garam Masala
- 1 tbsp Sugar
- 3 tbsp Butter
- 0.5 Mexican Style Cream
- 2 tbsp Malt vinegar
- 1 tbsp Oil
- 1 pinch Salt
Equipment
knifecutting boardbowlpanblenderstrainer
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