Butter Chicken

Servings: 4

Preparation: 25 minutes

Marinade: 1 to 24 hours

Cooking: 35 minutes

Ingredients

Chicken and marinade

• 4 chicken breasts, cubed
• 250 ml (1 cup) plain yogurt
• 15 ml (1 tablespoon) paprika
• 15 ml (1 tablespoon) cumin seeds, ground
• 15 ml (1 tablespoon) coriander seeds, ground
• 1 lemon, zest
• Salt and pepper to taste

The sauce

60 ml (4 tablespoons) butter, divided

30 ml (2 tablespoons) olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

30 ml (2 tablespoons) fresh ginger, grated

30 ml (2 tablespoons) tomato paste

30 ml (2 tablespoons) garam masala

15 ml (1 tablespoon) paprika

250 ml (1 cup) roasted cashews

250 ml (1 cup) canned crushed tomatoes

250 ml (1 cup) chicken broth

250 ml (1 cup) 15% or 35% cooking cream

15 ml (1 tablespoon) sugar

30 ml (2 tablespoons) fresh lemon juice

Fresh coriander leaves, chopped (optional)

Cooked basmati rice

Preparation

1. In a bowl, mix the chicken cubes, yogurt, paprika, cumin, coriander, salt and pepper.
2. Cover and marinate in the refrigerator for at least 1 hour and, if possible, 24 hours.
3. In a hot pan, melt half of the butter and the olive oil to brown the chicken pieces.
4. marinated until they are nicely colored. Remove and set aside the chicken.
5. In the same pan, brown the onion until translucent.
6. Add the garlic, ginger, then the tomato paste, garam masala, paprika and mix.
7. Add the roasted cashews, crushed tomatoes, broth and sugar, using a hand blender, blend everything together.
8. Add the chicken and simmer, over medium-low heat, for 20 minutes.
9. Add the cream and lemon juice, check the seasoning.
10. Sprinkle with coriander and serve with basmati rice.