BUTTER CHICKEN RECIPE

Prep time	Cook time	Total time
10 minutes	30 minutes	40 minutes

Serves: 4

INSTRUCTIONS

2 tbsp oil

1 large red (or brown) onion, chopped

½ tsp minced ginger

½ tsp minced garlic

2 dried bay leaves

1 tsp ground cumin

2 tsp garam masala

1 tsp red chili powder

2 tbsp butter

Juice from 1 small lemon

2 tbsp tomato paste

½ cup cream

1 tbsp natural yogurt

¼ cup milk

500g boneless chicken, cut into cubes (I used thigh fillet)

¼ tsp ground fenugreek

6-8 cashew nuts, ground (optional)

Coriander leaves, to garnish

Naan, or basmati rice, to serve

INSTRUCTIONS

1. Heat 1 tbsp oil in a frying pan over medium high heat. Add chicken. Sprinkle with
   ground fenugreek and 1 tsp garam masala. Season with salt and pepper. Saute,
   stirring occasionally, for 6-10 minutes or until the chicken is cooked. Set aside.
2. Meanwhile, heat 1 tbsp oil in a large saucepan over medium-high heat. Add
   onions, and sauté, stirring occasionally, for 2-3 minutes or until soft and
   translucent. Add ginger, garlic, ground cumin, 1 tsp garam masala, red chilli
   powder, butter and lemon juice. Saute, stirring, for 2 minutes.
3. Add tomato paste, and cook, stirring, for a minute. Add cream, yogurt and milk.
   Bring to the boil. Reduce heat, and simmer for 3-4 mins.
4. Stir cooked chicken in the sauce. Add ground cashew nuts, if using. Cook for
   another 3-4 minutes. Remove from heat. Garnish with coriander leaves.