Ever delicious Butter Chicken

Butter Chicken

Preparation Time: 1hr + 2hrs for marination

Serves: 2-3

For the curry

1. One large white onion, finely chopped
2. 3 cloves (crushed)
3. 4 green cardamoms (crushed)
4. 4 whole black pepper (crushed)
5. 1 tbsp of ginger and garlic paste
6. 450gms of tinned chopped tomatoes
7. 1 tbsp of fenugreek leaves (kasuri methi)
8. 1 tbsp of coriander powder
9. 1 and half tbsp red chilli powder
10. 1 tbsp of garam masala
11. 4-5 cashew nuts

Marinate

1. 3 tbsp of Greek Natural Yoghurt
2. 500gms of boneless chicken breast or thighs (your preference)
3. 1 tbsp of ginger and garlic paste

• Pre-heat the oven to 200 degrees celsius
• In a deep pan, heat a tbsp. of oil and put the ginger & garlic paste, whole black pepper, cloves and cardamom sauté for a minute, until they start to crackle and then put the onions.
• Once the mixture has turned light brown, put the tinned tomatoes and sauté on a medium heat for 5 – 7 minutes
• Add the garam masala, red chilli powder, coriander powder, salt and cashew nuts and mix well.
• Rub the fenugreek leaves in your palms and add to the curry, now cover and let it cook for 10 minutes on medium heat
• Meanwhile, put the marinated chicken in a baking tray and cook for 10 minutes on 180 degrees Celsius
• After 10 minutes, turn off the flame and let the curry mixture cool
• Put the mixture in a blender and blend until smooth
• Add three tbsps. of butter into the same pan and add the mixture along with the chicken, cover and let it cook on a low heat for 20 minutes.
• Optional – After 20 minutes add cream
• Enjoy with Naan bread or Tandoori roti