INGREDIENT
1 & 1/2 cups Yogurt
2 tablespoons fresh-squeezed Lemon
1 & 1/2 tablespoons Turmeric
2 tablespoons Garam Masala
2 tablespoons ground Cumin
1 kg & 1/2 Chicken Breasts, cut to cubes
115-gram Butter
4 teaspoons Vegetable Oil
2 medium Onions, chopped into small quarters
4 Garlic cloves, crushed
3 tablespoons Ginger, peeled and grated
1 tablespoon Cumin seeds
2/3 cup Chicken stock
1 Cinnamon stick
2 medium-sized Tomatoes, diced
Dash of hot Red Pepper
1 teaspoon Salt
1 teaspoon Sugar
1 & 1/2 cup cooking Crème
1 & 1/2 teaspoon Tomato paste
3 large tablespoons Almonds or Cashews, finely chopped
1/4 cup Coriander leaves, stems removed
METHOD
In a large bowl, whisk together the yogurt and lemon juice, garam masala, and cumin. Add the chicken pieces to the yogurt mixture, coat to marinate, cover the bowl and let rest in the fridge overnight.
Place a frying pan over medium heat and melt the butter in the oil, then add the onions, stirring frequently, until translucent. Add the garlic, ginger, and cumin seeds. Keep stirring until the onions become a golden color. Add the cinnamon stick, tomatoes, hot red pepper, and salt. Cook the contents for 10 minutes. Add the chicken and the yogurt mix to the frying pan and leave for 5 minutes then add the chicken stock. Cook on low heat uncovered for 30 minutes. Add the cooking crème and tomato paste. Keep cooking for another 15 minutes. Add the almonds or cashews and cook for additional 5 minutes then remove from heat.
Garnish with the coriander leaves.
Serve the butter chicken next to Basmati Rice, or Garlic Nan Bread to dip into the delicious curry sauce!!
TIPS
- To have a great sauce is to let the tomatoes cook off for at least 10 – 15 minutes until they are almost dry on your pan. You can add few tablespoons of water if it dries too much.
- If you want a richer sauce, you can add a couple of tablespoons of butter right at the end, letting it melt in the sauce., before serving.
- The good thing about the sauce, you can prepare it ahead of time and allow it to cool completely before storing it in an airtight glass container and keep it in the fridge for up to 2 full days.
