Shams' Butter Chicken

Name: Shams' Butter Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb chicken breast, skinless, boneless; 2 tbsp Tandoori Mix powder; 1 medium white onion, finely chopped; 3 medium ripe tomatoes, coarsely chopped; 3 clove garlic, chopped; 1 tsp ginger, chopper; 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; 1/2 handful unsalted cashew nuts; 3 tbsp canola oil; 1 Salt to taste

shams.shafiq @cook_3824838

Butter chicken (original name: Murgh Makkhani) is an amalgamate recipe that consists of Tandoori chicken cooked in a Butter chicken sauce.

shams.shafiq @cook_3824838

Butter chicken (original name: Murgh Makkhani) is an amalgamate recipe that consists of Tandoori chicken cooked in a Butter chicken sauce.

Saved

Ingredients

2 servings

1 lbchicken breast, skinless, boneless
2 tbspTandoori Mix powder
1 mediumwhite onion, finely chopped
3medium ripe tomatoes, coarsely chopped
3 clovegarlic, chopped
1 tspginger, chopper
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
1/2handful unsalted cashew nuts
3 tbspcanola oil
1Salt to taste

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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.
2

Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Bake for about 15 to 20 minutes until the chicken releases a decent amount of juice.
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. Stir occasionally and keep the pot covered 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 dry, but if it does get too dry, add some water.
5

Stir the mixture for a few minutes, and then pour it out of the pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the 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. Do not rinse the blender just yet.
6

Add the bay leaves to the cooking pot.
7

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

Add cashew nuts into the unwashed blender, along with 1/2 cup of water, and a few pinches of salt. Blend until 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 summer for 5 to 10 minutes before turning off stove. Serve with warm basmati rice, naan, or parathas. For even better results, refrigerate overnight, and serve the next day.