Creamy Butter Chicken

Serves: 6
Prep time: 15 minutes
Baking time: 15 minutes
Cooking time: 20 minutes

Step 1:

Ingredients

• Chicken breast: 4 (make a few gashes to allow marinade to penetrate) 
• Thick yogurt: 4 tablespoons
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• Mild chili powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Lemon juice: 1 tablespoon
• Salt to taste
• Cooking oil spray

Method:

• Mix all ingredients in a bowl, marinade cleaned chicken breasts for 2-3 hours or longer
• Preheat oven to 450F
• Place chicken breast on baking sheet (spray a little cooking oil) and cook on each side for 6 minutes
• Remove from oven, cool and slice into french fry sized pieces

Step: 2

Ingredients

• 3-4 tablespoons butter
• 1 medium onion finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon Cayenne or chili powder
• 1 teaspoon sugar
• 1.5 cups crushed or pureed tomato
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 2 tablespoons of Kasoori Methi (dried fenugreek leaves)
• 1 teaspoon garam masala powder
• 1/2 cup heavy cream
• 1 cup warm water
• 3 tablespoons finely chopped cilantro

Method:

• In a pan, melt butter over medium heat, add onion and cook (about 5 mins) until translucent.
• Add ginger and garlic paste. Saute for 3 minutes.
• Add turmeric powder, chili powder, sugar, crushed tomato, tomato puree and salt. Cook on medium heat for 6-8 minutes. Add a couple of tablespoons of warm water if mixture is too dry.
• Add crushed Kasoori Methi, garam masala, cream, sliced cooked chicken and mix well. Cook for 4-5 minutes and adjust seasoning and consistency (using warm water) as needed.
• Serve hot garnished with chopped cilantro.