Easy Butter Chicken

 

1 1/2 (680g) pounds boneless, skinless chicken breast, cubed

1 teaspoon kashmiri chili powder, divided

1 teaspoon turmeric

1/4 (60g) cup yogurt

salt and pepper to taste

1. combine all and marinate for 30 minutes, or longer if time allows 

6 tablespoons (85g) butter, divided

1 big yellow onion, diced

3 teaspoons garam masala

1 teaspoon kashmiri chili powder

1 teaspoon cumin powder

1 teaspoon cayenne pepper

1 tablespoon ginger, grated

1 tablespoon garlic, minced

1 cinnamon stick

14 ounces (415ml) tomato sauce (passata)

1 cup (250ml) water

1 cup (250ml) heavy cream

salt and pepper to taste

coriander 

1. melt 2 tablespoons (30g) butter in a large saucepan  and brown the chicken. Remove from heat and set aside

2. melt another 2 tablespoons (30g) of butter, add onion and all dry ingredients. Cook until fragrant

3. add tomato sauce, and bring to a simmer scraping all bits from bottom of the saucepan. Add water and cream, return chicken to pot and simmer for 20 minutes

4. stir in remaining 2 tablespoons of butter, and season with salt and pepper. Right before serving, add chopped coriander leaves

Serve with basmati rice and pappadum