Ingredients
Chicken
300-400g chicken breast (cut into bite-sized)
1 tbsp garlic paste
2 tbsp chilli powder
1 tsp salt
Gravy
1/2 brown onion (chopped small)
500g fresh tomatoes (cut into quarters)
6 tbsp butter
100g raw cashews
1/2 cup water
1 tbsp garlic paste
1 tbsp garam masala
2 tbsp chilli powder
1 tsp methi (biji habla)
1 tsp salt
1 tsp sugar
4 tbsp cooking cream
1 tsp copped coriander (for garnish)
Instructions
1) Mix the sliced chicken breast with garlic paste, chilli powder and salt. Leave to marinade for 15 minutes. Fry until the chicken are cooked through and set aside.
2) In the same pot, add 2 tbsp of oil and sauté the chopped onion with 1 tbsp of butter
3) When the onion has softened, add in the tomatoes and cashews. Mix well and add in the water. Leave to simmer for a minute.
4) Add in the garlic paste, garam masala, chilli powder, methi, salt and sugar. Mix and leave to simmer for 15 - 20 minutes to soften the tomatoes.
5) Blend the gravy until the sauce is smooth. Pour back into the pot through a sieve to catch the tomato skin and seeds.
6) Add in 5 tbsp of butter and 3 tbsp of cooking cream. Stir until well incorporated. Add in the cooked chicken and leave the cook for 5 - 10 minutes. Salt and sugar to taste.
7) Plate the Butter Chicken. Top off with the coriander and 1 tbsp of cooking cream.
