Butter Chicken

This Butter Chicken is a comforting favorite you’ll want to make again and again.

Ingredients

• 4 chicken breast sliced thinly
• 1 1/2 tbs. Red chili powder
• 1 tbs ginger paste
• 3 cloves garlic minced
• 1 tbs white vinegar
• Salt to taste
• 2 tbs oil for frying

Sauce ingredients

• 2 medium onion roughly chopped
• 4 large tomatoes quartered
• 1 handful raw unsalted cashews
• 1 tbs. butter
• 1 tbs. sugar
• 1 tbs. garam masala
• Salt to taste
• 1 tbs. kashmiri chili powder
• 1 tsp. Kasoori methi (dry fenugreek leaves)
• 3 tbs cream
• 1 cup water
• 5 tbs butter

Instructions

1. In a bowl mix all the ingredients cover with plastic wrap and set aside for 15-20 minutes.
2. In a pan heat the oil and fry in batches making sure not to crowd the pan and don’t over cook so the chicken is not dry. Place on a plate and set aside.
3. In the same pan add the onions and butter and cook until tender, add the tomatoes and 1 handful of cashews and cook for 1 minutes add water, 1 tablespoon of garam masala, kashmiri chili, 1 tablespoon of sugar and salt let simmer for 15-20 minutes until you’re able to smash the tomatoes.
4. Add the sauce to a blender and blend until smooth, run the sauce through a strainer yo will have the silkiest sauce (make sure to add some water to the blender so not to waste any of that good sauce).
5. Add the sauce back to the pan with the chicken, the rest of the butter, 1 teaspoon of kasoori methi and cream heat together until the butter is incorporated.
6. There you have it the most beautiful butter chicken enjoy next to basmati rice or as I like to serve it with garlic butter naan and a splash of cream.
7. .