Butter chicken

Serves : 4

Preparation time: 10 minutes

Cooking time : 40 minutes

Ingredients

• 4 chicken breasts, cubed
• 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 60 ml (4 tbsp.) Gara Masala, ground
• 15 ml (1 tbsp.) turmeric
• 30 ml (2 tbsp.) ginger, grated
• 4 garlic cloves, chopped
• Cayenne pepper, ground, to taste
• 500 ml (2 cups) chicken broth
• 125 ml (1/2 cup) unsalted cashews
• 250 ml (1 cup) tomatoes, diced
• 15 ml (1 tbsp.) sugar
• 1 lime, juice
• 125 ml (1/2 cup) 35% M.F. cream
• 60 ml (4 tbsp.) soft butter
• Salt and pepper to taste

Preparation

1. Season chicken with salt and pepper.
2. In a hot skillet, over high heat, sear the chicken cubes coated with Mycryo butter, or in the fat of your choice, on all sides. Remove from heat and set aside.
3. In the same pan, sauté the onion with the Gara Masala, turmeric, ginger, garlic and cayenne pepper. Then deglaze with the stock, add the cashews, tomatoes and sugar and cook for a further 20 minutes.
4. Using a food processor, purée the mixture. Add the lime juice, cream and butter and blend until smooth.
5. Return the sauce to the pan, add the colored chicken cubes and cook for 10 minutes. Add a little broth if the sauce is too thick. Adjust seasoning to taste.