Indian Butter Chicken Recipe

Ingredients

• 500g Diced Chicken
• 50g Butter
• 2 Cloves Garlic, crushed
• 1 tsp Tumeric
• 1 tsp ginger
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 tsp Cumin
• 1 tsp Ground spices
• 1/2 tsp each Salt and Pepper
• 2 Tbsp Tomato puree
• 1/2 tsp Garam Masala
• 1 Onion, chopped
• Black Pepper
• 1/2 Cup Cream
• 1 tsp Chilli Seasoning

 Making

1. Cut thigh fillets into large dice (about four pieces per thigh roughly).
2. Combine ground spices, ginger,Cumin, garlic, Tumeric ,Pepper, Chilli paste and  in a large bowl (or snap lock bag) add chicken, mix well to ensure chicken is well coated in marinade.
3.  Refrigerate overnight.
   
4.  Heat Butter  in large pan, add onion, cinnamon and cardamom, cook, stirring, until onion is lightly browned.
5. Add the chicken and marinade, cook stirring for five minutes. Add the salt,  puree, and Garam Masala.
6. Simmer uncovered for about ten minutes, stirring occasionally.
7. Add the cream, then simmer until chicken is tender (ten minutes for breasts, fifteen to twenty for thighs).