Butter Chicken

Serves: to serve 6 - 8

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 mins

2lb 3oz - chicken breasts

4 tablespoons - vegetable oil

1 large - onion

1 tablespoon - ginger-garlic paste

10-15 - cashew nuts

1 tablespoon - chili powder

2 - tomatoes

2 tablespoons - butter

4 tablespoons - double cream (heavy cream)

1 pod - coriander (for garnish)

FOR THE MARINADE:

1 teaspoon - cumin powder

1 pinch - garam masala

1 tablespoon - lime juice

- salt

1 tablespoon - tandoori masala

2 tablespoons - natural yoghurt

Remove any skin from the chicken and wash the meat thoroughly, cut it into large bite-size pieces. Place all the marinade ingredients into a large mixing bowl and stir in the chicken pieces. Leave in a cool place for for at least one hour for the chicken to marinate.
Heat 2 tablespoons of oil in a large frying pan (skillet), remove the chicken pieces from the marinade and fry them over a medium heat for 5-6 minutes, turning regularly, until golden brown. Set them aside and keep them warm.
While the chicken is cooking, peel and chop the onion, grind the cashew nuts to a thick paste and mash the tomatoes. Add the other 2 tablespoons of oil to the pan and gently fry the chopped onions for about 5 minutes until they are golden. Add in the ginger-garlic paste with 1 tablespoon of water and continue to cook until the oil separates (about 2-3 minutes). Add in the cashew nut paste, chili powder and tomato paste and cook for 10 minutes over a low heat.
Finally, add the butter and cream, stir well and then add back the chicken pieces. Mix well and cook for a few minutes until everything is warm. Serve hot, garnished with coriander.