Butter Chicken

Ingredients

• << Marinade:
• 28oz - Chicken
• 1/2 cup - Yogurt
• 1.5 TBSP - Garlic
• 1 TBSP - Ginger
• 2.5 tsp - Garam Masala
• 1 tsp - Fenugreek Leaf
• 1 tsp - Tumeric
• 1.5 tsp - Cumin
• 1.5 tsp - Red Chili Powder
• 1 tsp - Salt
• << Sauce:
• 2 TBSP - Butter
• 1 - Onion
• 2 TBSP - Garlic
• 2 TBSP - Ginger
• 1.5 tsp - Cumin
• 2 tsp - Garam Masala
• 1 tsp - Coriander
• 2 cans (7oz each) - Tomato Sauce
• 1/3 Cup (heaping) - Cashews (optional)
• 4 tsp - Chili Powder
• 1.5 tsp - Cayenne Pepper
• 1.5 tsp - Salt
• 1 cup - Heavy Cream OR Evaporated Milk
• 1 TBSP - Sugar
• 2 tsp - Fenugreek Leaf

Instructions

1. <<Marinate the Chicken
2. Mix all marinade ingredients in a bowl and add the cubed up chicken to it. Mix it all together to let marinade at least 8 hours.
3. <<Cooking
4. Fry the chicken in a hot skillet for around 3 minutes a side. Set aside.
5. Add butter to pan and fry onions for about 10 minutes until the start to get translucent.
6. Add garlic and ginger. After 2 minutes add coriander, cumin, garam masala for 30 seconds.
7. Add tomato sauce, cashews (if including), chili powder, cayenne, and salt. Simmer for 15 minutes while stirring occasionally.
8. Let cool for a minute and blend until smooth. Add around 2-3 tbsp of water to make it blend nicely.
9. Pour back into pan and add cream/milk, sugar, fenugreek leaves and mix. You can add more fenugreek at this step.
10. Add chicken back in and warm up to desired temperature for service.
11. Serve with naan bread

Cook notes

We substituted the heavy cream with evaporated milk and was still really good. Used fenugreek and garam masala in pictures. Bought from Amazon. Aldi naan bread is good enough option to not have to cook it on our own