Butter chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Slice tomatoes and red onion

Step 2

2. Grate garlic and ginger and grind into a paste with a mortar and pestle

Step 3

3. Dice the chicken breasts into small-medium cubes (depending on preference)

Step 4

4. Place the chicken in a bowl and mix in about a tablespoon of the ginger-garlic paste

Step 5

5. Season the chicken with salt, yogurt, black pepper, cumin, dried coriander, garam masala, chilli powder, lemon juice and oil

Step 6

6. Mix to marinate and set aside

Step 7

7. Once the chicken has marinated, heat up a large frying pan and pour some neutral oil to fry

Step 8

8. Place the chicken into the pan and spread out to fry

Step 9

9. Fry until golden brown and slightly charred, set aside

Step 10

10. Into a clean pan pour some oil and add the butter

Step 11

11. Melt the butter and sauté the onion

Step 12

12. Add your remaining ginger garlic paste and tomatoes, sauté the mixture

Step 13

13. Season with cumin, coriander, garam masala, salt and chilli powder

Step 14

14. Cook until all vegetables have reduced to a paste

Step 15

15. Add the cashew nuts and let infuse with the spices

Step 16

16. Add the water, cover and simmer

Step 17

17. Once the sauce has cooked until fragrant, blend the mix with a hand blender until smooth and silky

Step 18

18. Add in the chicken cubes and let it finish cooking in the sauce

Step 19

19. When chicken is done, add the cream and finish off with more butter if needed