Butter Chicken

Name: Butter Chicken
Ingredients: 1 units.theelepel Cumin powder; Butter; 1 units.theelepel Turmeric powder; 4 units.eetlepel Sunflower oil; 150 g Tomato paste; 2 Red onion, finely chopped; 20 Cashew nuts (unroasted), soaked in hot water; 3 units.eetlepel Ginger-garlic paste; 1 units.theelepel Garam masala; 1 kg Chicken thigh fillet, in cubes; 1 units.theelepel Chili powder; 100 ml Whipped cream; 4 units.eetlepel Butter chicken pasta; 15 g Coriander, roughly chopped

Creamy Indian chicken curry in a sauce of onion, tomato purée, ginger, garlic, and turmeric. Recipe by Paulami Joshi. Serves 4.

Ingredients

1units.theelepelCumin powder

Butter

1units.theelepelTurmeric powder

4units.eetlepelSunflower oil

150gTomato paste

2Red onion, finely chopped

20Cashew nuts (unroasted), soaked in hot water

3units.eetlepelGinger-garlic paste

1units.theelepelGaram masala

1kgChicken thigh fillet, in cubes

1units.theelepelChili powder

100mlWhipped cream

4units.eetlepelButter chicken pasta

15gCoriander, roughly chopped

Preparation

Heat in a pan over medium heat and add the butter and 1 tablespoon of oil, then sauté the red onion for 5 minutes. Add the ginger-garlic paste and cook for another 3 minutes. Add the tomato paste along with the turmeric powder, cumin powder, chili powder, and garam masala, lower the heat slightly, and let everything reduce for 15 minutes.
Puree the cashew nuts with a hand blender or in a blender and add them.
With the hand blender, puree everything into a smooth paste and set aside.
Heat the remaining oil in a pan over medium heat, add the chicken, then add the Butter Chicken paste and cook thoroughly for 10 minutes. Add the paste from the previous step and the cream, and let it simmer on low heat just below boiling for another 10 minutes.
Season further with salt if desired. Garnish with coriander and serve with (warm) naan.