Butter Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, season the chicken with salt, yogurt, 1/2 teaspoon of garlic paste, 1/2 teaspoon ginger paste, 1 tea spoon of Kashmiri red chili powder , lime juice and 1 tablespoon of mustard oil. Let sit for 15 minutes to marinate.

Step 2

2. Add 1 tbsp of cooking oil and Melt 2 tablespoons of butter in a pan over medium heat. Brown the chicken, then remove from the pan.

Step 3

3. Melt another 2 tablespoons of butter in the same pan, then add the onion, salt, garlic paste, ginger paste, tomatoes, kashmiri red chili powder, 2 teaspoon of sugar, cashew and water. Cook for 15 min or until softens.

Step 4

4. In a blender add the tomato mixture and blend until smooth.

Step 5

5. Add the tomato sauce to the pan ( strain seeds and skins from tomato purée. )and bring to a simmer.

Step 6

6. Add 1/2 teaspoon of garam masala and 1/4 cup of whole cream or whipping cream. Return the chicken to the pan, cover, and simmer for another 10-15 minutes. Stir in the last 2 tablespoons of butter and 1.5 teaspoon of Kasuri Methi (dried fenugreek).

Step 7

7. Serve the chicken over rice or Naan and garnish with cilantro.