Butter chicken Recipe

Ingredients

• 3 tbs butter
• 2 onions, sliced
• 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)