Carmen's Butter Chicken

Name: Carmen's Butter Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 2 lb chicken breast, skinless, boneless; 3 tbsp Tandoori Mix powder; 1 medium white onion, finely; 2 medium ripe tomatoes, coarsely; 3 clove garlic, chopped; 1 tsp ginger, chopped; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp turmeric powder; 1 tsp Garam Masala powder; 1/4 tsp cardamom powder; 1/4 tsp cinnamon powder; 3 bay leaves; 2 tbsp Fenugreek leaves; 2 tbsp curry leaves; 1 tsp sugar; 1 handful unsalted cashew; 3 tbsp canola oil; to taste Salt

CarmenRuf @cook_2750430

Butter chicken (original name: Murgh Makkhani)
is an amalgamate recipe that consists of Tandoori chicken cooked in a Butter chicken
sauce. To paraphrase Carl Sagan, if you wish to
create Butter chicken from scratch, you must first
invent Tandoori chicken.

CarmenRuf @cook_2750430

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Ingredients

2 servings

2 lbchicken breast, skinless, boneless
3 tbspTandoori Mix powder
1 mediumwhite onion, finely
2 mediumripe tomatoes, coarsely
3 clovegarlic, chopped
1 tspginger, chopped
1/2 tspcoriander powder
1/2 tspcumin powder
1/2 tspturmeric powder
1 tspGaram Masala powder
1/4 tspcardamom powder
1/4 tspcinnamon powder
3bay leaves
2 tbspFenugreek leaves
2 tbspcurry leaves
1 tspsugar
1 handfulunsalted cashew
3 tbspcanola oil
to tasteSalt

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Steps

1

Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight.
This is essentially Tandoori chicken.
2

Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Baking the chicken can take anywhere between 20 - 35 minutes depending on what kind of convection oven you have.
3

Place a large cooking pot on a stove set to medium-high heat. Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot. Cover pot with lid, stirring occasionally until the onions turn translucent.
4

Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly. The tomatoes should prevent the mixture from becoming too dry, but if it does get too dry, add in some water.
5

Stir the mixture for a few minutes, and then pour it out of the cooking pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the cooking pot, keeping the pot on low heat. Use a spoon or spatula to scoop out as much of the sauce as possible from the blender. There's no need to wash the blender for now.
6

Add the bay leaves to the cooking pot
7

Take the Tandoori chicken from step 2, and pour it, including all the juices, into the cooking pot, and mix thoroughly
8

Put cashew nuts into the (creamy) blender, and add 1/2 a cup of water, and a few pinches of salt. Blend until all the cashews are ground up and the mixture turns milky.
9

Gently pour the cashew mix into the saucepan, and stir.
10

Add in fenugreek leaves, and stir some more. Let it stand for a few hours before serving. Or better it, refrigerate overnight, and serve the next day.