Butter Chicken

Step 1/11

• ½ kg chicken breast
• ¾ tbsp lemon juice
• ¼ tsp salt
• ½ tsp chili powder

Marinate the chicken with the ingredients. Rest for 20mins

Step 2/11

• 2 cloves
• ginger

• blender

Make the ginger garlic paste by mixing ginger, garlic and a bit of oil. (Ginger should be same quantity to garlic.)

Step 3/11

• ¾ tsp kasuri methi
• ⅛ tsp ground turmeric
• ¾ tsp garam masala
• ¾ tbsp oil
• 1 tbsp ginger garlic paste
• ½ full-fat Greek yogurt

Marinate again with ingredients above. Cover up and rest at least 12 hours and max 48 hours.

Step 4/11

• 400 g tomato purée (passata)
• 17 cashews

• blender

Blend 17 cashew nuts with tomatoes to create a smooth puree. If it's not smooth pass it through a filter. Set it aside

Step 5/11

Add butter to a pan and add the marinated chicken. Fry on high heat until liquid evaporates. Put the chicken aside.

Step 6/11

• 2 tbsp butter
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves

Heat a pan and saute ingredients for 1min.

Step 7/11

• 1 tsp ginger garlic paste
• 1 green chili slit

Add ingredients above and fry till it's fragrant.

Step 8/11

• 1 tsp chili powder
• ¼ tbsp sugar
• salt

Add in the tomato puree and add chili, sugar and salt. Mix and cook until puree becomes thick.

Step 9/11

Pour 1 cup of water. Add more or less depending on desired consistency. Bring it to boil and simmer for 3-5min.

Step 10/11

• ½ tsp garam masala
• ½ tbsp kasuri methi
• 100 ml cream

Add chicken and simmer for about 5min. Add garam masala and kasuri methi. Stir and simmer for 2-3mins. Lastly pour chilled cream and switch off the stove.

Step 11/11

• 2 tbsp coriander leave

Sprinkle with coriander leaves or add more cream. Serve with long grain rice or naan.

Enjoy your meal!