Butter Chicken
17 ingredients
12 steps
Ingredients
- 1 onion, chopped
- 1 12 tablespoons ginger-garlic paste
- 1 (14 ounce) can tomatoes, chopped
- 14-12 teaspoon chili powder (if using Indian chili powder, be careful as it is extremely hot)
- 1 pinch sugar
- 2 tablespoons ghee (or vegetable or peanut oil)
- 12 cup water
- 1 tablespoon tomato paste
- 3 tablespoons butter, cut into small pieces
- 12 teaspoon garam masala
- 12 teaspoon ground cumin
- 12 teaspoon ground coriander
- 1 whole chicken, cooked and cut into 8 pieces (preferably tandoori cooked, but can use a rotisserie or just baked chicken)
- 4 tablespoons heavy cream
- salt and pepper
- chopped cashew nuts (to garnish)
- fresh fresh cilantro stem (to garnish)
Directions
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1Place the onion and garlic and ginger paste in a food processor, blender, or spice grinder and process until a paste forms.
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2Add the tomatoes, chili powder, sugar and a pinch of salt and process again until blended.
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3Melt the ghee in a wok or large skillet over medium-high heat.
-
4Add the tomato mixture and water, stirring in the tomato paste.
-
5Bring the mixture to a boil, stirring, then reduce the heat to very low and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
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6Stir in half the butter, the garam masala, cumin and coriander.
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7Add the chicken pieces and stir until they are well coated.
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8Simmer for about an additional 10 minutes or until the chicken is hot.
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9Taste and adjust the seasoning, if necessary.
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10Lightly beat the cream in a small bowl and stir in several tablespoons of the hot sauce, beating continuously.
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11Stir the cream mixture into the tomato sauce, then add the remaining butter and stir until it melts.
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12Garnish with the chopped cashew nuts and cilantro sprigs and serve straight from the wok.
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