Butter Chicken

SUMMARY:
This creamy curry butter chicken dish combines spices with simple ingredients like butter and tomato sauce for a colourful, flavourful, tasty dish.

INGREDIENTS:

•  chicken breasts, cut into cubes
• 1 tablespoon tandoori spice
• 1 tablespoon cumin powder
• 1/4 teaspoon red chili powder
• 1 tablespoon ginger paste
• 1tablespoon garlic paste
• 1 cup plain yogurt
• Salt

For the gravy

• 1 tablespoon cumin seeds
• 2 medium onions, chopped
• 1 small green chili, chopped(optional)
• 3-4 medium tomatoes, chopped
• 3 cardamoms
• 1 cinnamon stick
• 3 whole cloves
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala powder
• 1 tablespoon paprika powder
• 1 tablespoon coriander powder
• 1 teaspoon sugar
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/2 cup fresh cream
• 1 tablespoon oil or butter
• Salt
   

DIRECTIONS:

1. Combine all the ingredients for the chicken marinate and allow to marinate for at least 4 hours or overnight
2. Cook the chicken into a preheated oven for about 10 minutes (the chicken does not need to be completely cooked as it will be further cooked in the gravy)
3. Heat oil or butter in a pan
4. Add the whole cardamons, cinnamon stick, cloves and fry for a 3 seconds
5. Add the cumin seeds and as they start to splutter add the chopped onion
6. Fry until the onions softens
7. Add the tumeric powder, green chili, coriander powder and chopped tomatoes
8. Cook on high heat for 5 minutes then lower the flame and cook until tomatoes are mushy (You may add a little water if required)
9. Remove form heat and remove the whole cinnamon stick, cloves and cardamonms and allow to cool for a few minutes before blending into a fine paste
10. Pour the entire paste again in the same pan that was used earlier
11. Add the chicken and cook until it is done (May add some water if required)
12. Season with salt
13. Add the sugar and the garam masala
14. Turn off the heat
15. Add the fresh cream, mix well
16. Transfer into a serving dish, serve with naan or rice