1 garlic bulb, minced (or just 4 – 5 cloves if you don’t want to be leaking garlic from your pores the next day)
4 tsp ginger, crushed (perfectly acceptable to use the tube or bottled minced stuff)
2 tsp ground cinnamon
2 tsp ground turmeric
5 tsp ground coriander
4 – 5 tsp chili powder
1.2 kg chicken thigh fillets, cubed
4 cans tomato
4 packets tomato paste
1 cup ground almonds or cashews
2 cups yoghurt
2 tbsp honey (optional)
Salt to your taste (optional)
How to make Butter chicken
Heat butter till it’s frothy.
Add sliced onions and cinnamon and fry on medium heat till onions are soft and translucent.
Add garlic and ginger and stir through.
Add turmeric, coriander and chili powder and fry till fragrant.
Coat chicken in the spices and fry till chicken is browned.
Add ground almonds/cashews, tomato and tomato paste, leave it to simmer on low for 20 to 30 min until chicken is cooked through.
Stir through yoghurt and honey and simmer for 10 min.
Season with salt to taste (optional)
Serve with basmati rice and roti.
Serves 10 – 12 (Note: try marinating the chicken in yogurt, paprika and salt first then grilling the chicken before adding it in. Some restaurants use leftover tandoori chicken in their makhani; Also, use more ground almonds/cashews to thicken the sauce or add some water to dilute if too thick)