Butter Chicken

butter_chickenButter Chicken

Marinade chicken
Marinade the chicken and leave in the fridge for about an hour.
– 1 Kg chicken breast
– 1 teaspoon garam masala
– 1 pinch cayenne pepper
– 1 pinch salt
– 1 pinch pepper

Cook chicken
Cook the chicken on middle heat
– 1 tablespoon peanut oil (archide oil)
– 1 tbsp butter

While cooking the chicken prepare ingredients for the sauce. Put all ingredients in a bowl except for the oil and butter.

Cook onions with herbs
– 1 tablespoon peanut oil (archide oil)
– 1 tbsp butter
– 1 shallot, finely chopped
– 1/4 white onion, chopped
– 1/4 tsp fenugreek
– 4 cloves garlic
– 2 teaspoons grated ginger
– 1 teaspoon ground coriander
– 1 teaspoon garam masala
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1 bay leaf
– 1 stick of cinnamon
– 1 pinch salt
– 1 pinch black pepper
– 1/4 teaspoon cayenne pepper, or to taste

Take the chicken out of the pan and put it aside.
Cook the onions with the herbs, butter and oil in the same pan you used for the chicken until the onions start to get transparent.

Cook sauce
Start adding the following ingredients to the sauce one by one and stir until well mixed.
– 1 teaspoons lemon juice
– 6 teaspoons sugar
– 1 cup tomato puree (or overripe tomatoes if available)
– 1/4 cup of finely ground cashews (unsalted)
– ½ cup plain yogurt
– 1 cup heavy cream

Keep stirring the sauce until smooth and even.
Add chicken and simmer for 15 minutes

Cook Rice
While the sauce is simmering we can cook the rice.
– Rice

Put naan in the oven
While the rice is cooking put the naan breads in the oven for about 4 minutes.
– 2 Naan breads

Add more butter to sauce
And at last put some more butter into the sauce and stir until evenly mixed in.
– 2 tbsp butter