Butter Chicken

🧂 Ingredients

• 800 grams chicken breast

  (cut into bite-sized pieces)
• 1 1/2 tsp coriander powder
• 1 tsp red chili powder
• 1 1/2 tsp cumin powder
• 1 1/2 tsp garam masala
• 1 1/2 tsp turmeric
• 1 1/2 tbsp lemon juice
• 1/2 tsp ginger

  (ground to paste)
• 1/2 tsp garlic

  (ground to paste)
• 1 pot (150grams) greek yogurt
• 2 tbsp 30 grams butter

  (or ghee)
• 1 tbsp vegetable oil
• 1 medium onion

  (sliced)
• 3 medium tomatoes

  (sliced)
• handfull of cashew nuts
• 1 tsp coriander powder
• 1 tsp chili powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 4 tbsp heavy cream
• 1/2 cup water
• 1/2 tsp ginger

  (ground to paste)
• 1/2 tsp garlic

  (ground to paste)
• salt

  (to taste)
• cream
• fresh coriander leaves

Instructions

• 1 Make the ginger-garlic paste by combining ginger paste and garlic paste
• 2 In a bowl, mix together chicken pieces, yogurt, ginger-garlic paste, coriander
  powder, red chili powder, cumin, turmeric powder, garam masala, lemon juice.
• 3 Ensure the chicken pieces are well-coated. Cover and refrigerate for at least 1
  hour or preferably overnight.
• 4 Heat oil in a pan over medium heat. Add marinated chicken pieces and cook until
  browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
• 5 In the same pan, melt 15 grams or 1 tbsp. of butter and sauté onions until
  translucent. Add ginger-garlic paste, cumin, turmeric, coriander powder, garam
  masala, chili powder and mix to incorporate.
• 6 Tip in tomatoes and cook for 2-3 minutes or until wilted. Mix in cashew nuts and
  cook for 1-2 minutes.
• 7 Using hand-held emulsifier, blend the ingredients in the pan until smooth.
  Optionally, you can scoop mixture into a blender and blend until smooth.
• 8 Once mixture is smooth, pour water and stir to incorporate. Simmer for 2-3
  minutes.
• 9 Mix in heavy cream and simmer for additional 2 minutes. Add remaining 1 tbsp.
  butter and cook until butter is melted. Taste and adjust with salt if needed.
• 10 Add fried chicken pieces and gently toss to cover with sauce. Give it a final
  simmer of 2-3 minutes. Remove from heat and transfer in a serving bowl.
• 11 Garnish with a drizzle of cream and top with fresh coriander leaves.

Nutrition Info