butter-chicken

🥘 Ingredients

• chicken breast 2
• salt
• pepper
• garam masala 1 tsp
• ghee 2 tbsp
• ghee 1 tbsp
• onion 1
• garlic 3 cloves
• cardamom pods 2-3
• cinnamon stick 1 small piece
• garam masala 1 tsp
• cumin 1 tsp
• coriander 1 tsp
• paprika 1 tsp
• turmeric ½ tsp
• cayenne ¼ tsp
• fenugreek ¼ tsp
• nutmeg 1 pinch
• canned tomatoes 1 can
• water splash
• butter 3-4 tbsp
• cashews ¼ cup
• water ¼ cup
• kasoori methi 1-2 tbsp

1. 1

   Season the chicken breast (cut into bite-sized pieces) with salt , pepper , and garam masala . Set aside.
2. 2

   Heat ghee in a large pan over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes. Remove and set aside.
3. 3

   Add ghee to the pan. Add the onion (diced) and cook until soft and golden, about 5-7 minutes.
4. 4

   Add garlic (minced), cardamom pods (lightly crushed), and cinnamon stick . Sauté for 1 minute until fragrant.
5. 5

   Add garam masala , cumin , coriander , paprika , turmeric , cayenne , fenugreek , and nutmeg . Toast for 30 seconds , stirring constantly.
6. 6

   Pour in canned tomatoes and simmer for 10-15 minutes , breaking them up as they cook. Remove the cinnamon stick and cardamom pods if you can find them.
7. 7

   Transfer the sauce to a blender container. Add water and blend until smooth.
8. 8

   Return the blended sauce to the large pan. Reduce heat to low and stir in butter until melted.
9. 9

   Blend cashews with water in the blender container until smooth. Add the cashew cream to the pan, stirring well.
10. 10

    Return the chicken to the pan. Crush kasoori methi between your palms and add to the sauce. Simmer for 5-10 minutes . Add water if needed to reach desired consistency.
11. 11

    Taste and adjust salt and spices. Serve hot with rice or naan.