Butter Chicken

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 1/2 tablespoons ginger-garlic paste
• 1 (14 ounce) can tomatoes, chopped
• 1/4-1/2 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)
• 1/2 cup water
• 1 tablespoon tomato paste
• 3 tablespoons butter, cut into small pieces
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 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)

Recipe

• 1 place the onion and garlic and ginger paste in a food processor, blender, or spice grinder and process until a paste forms. add the tomatoes, chili powder, sugar and a pinch of salt and process again until blended.
• 2 melt the ghee in a wok or large skillet over medium-high heat. add the tomato mixture and water, stirring in the tomato paste.
• 3 bring the mixture to a boil, stirring, then reduce the heat to very low and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
• 4 stir in half the butter, the garam masala, cumin and coriander. add the chicken pieces and stir until they are well coated. simmer for about an additional 10 minutes or until the chicken is hot. taste and adjust the seasoning, if necessary.
• 5 lightly beat the cream in a small bowl and stir in several tablespoons of the hot sauce, beating continuously. stir the cream mixture into the tomato sauce, then add the remaining butter and stir until it melts. garnish with the chopped cashew nuts and cilantro sprigs and serve straight from the wok.