Butter Chicken

Ingredients

• Poultry 20 oz
• Canned Tomatoes (Pelati) 20 oz
• Onion 1 head
• Cashew 5 oz
• Garlic 3 cloves
• Ginger 0 oz
• Ghee 3 spoons
• Heavy cream 5 fl oz
• Apple Cider Vinegar 2 spoons
• Passata Tomato Sauce 2 spoons
• Sugar to taste
• Garam Masala 2 spoons
• Salt to taste
• Mild Chili Spice to taste
• Paprika to taste
• Vegetable Oil 0 fl oz
• Boiled White Round Rice 20 oz
• Cilantro to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel 3 cloves of garlic and ginger, chop them roughly, and blend them into a paste with salt, chili, and paprika.

Step 3

Cut the chicken breast into small pieces and coat them with the prepared paste. Let it sit for 15-20 minutes. Dice the onion.

Step 4

Quickly sauté the chicken in a deep skillet. Transfer it to a bowl.

Step 5

Add 2 tablespoons of ghee and the onion to the skillet, and sauté lightly.

Step 6

Add the tomato paste to the onion and sauté for another 2 minutes.

Step 7

Add tomatoes, cashews, garam masala, vinegar, salt, and sugar to taste. If there is not enough liquid, you can add water. Simmer for 15 minutes until the vegetables are tender.

Step 8

Blend the sauce with an immersion blender until smooth, and strain through a sieve if desired. The sauce should be fairly liquid, like a puréed soup.

Step 9

Return the sauce to the skillet, add the chicken, cream, and 1 tablespoon of ghee. Simmer for about 10 minutes, until the chicken is cooked through.

Step 10

Serve with basmati rice, garnished with cilantro, and you can also drizzle a small amount of cream for presentation.