Butter Chicken

Marinade:

• 4 chicken breasts
• 1 cup plain yoghurt
• 1 tsp salt
• 1/2 tsp coriander
• 1/2 tsp cayenne/red pepper
• 1/2 tsp black pepper
• 1/2 tsp tumeric
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp methi powder

Sauce:

• 2 Tbsp butter
• 1 small onion, diced
• 3 tsp garlic, minced
• 1/2 tsp ground ginger
• 1/2 tsp tumeric
• 1/2 tsp cayenne/red pepper (for medium, no cayenne for mild, 1-2 tsp for hot)
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp methi powder
• 1 15oz can tomato sauce
• 1 8oz (try 6 oz) can tomato paste
• 1 15oz (regular size) can coconut milk
• 3/4 cup heavy whipping cream
• cashew nuts (about 3/4 cup)
• golden raisins (about 1/2 cup)
• cilantro and white rice to serve

1. Cut the chicken into 1″ pieces. Place in a ziploc bag with the marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours).
2. In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set aside.
3. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
4. Add the spices: ginger, turmeric, cayenne, garam masala, salt, coriander and Methi powder. Stir for 1 minute.
5. Stir in tomato sauce, tomato paste, and coconut milk, then pour into a blender, and blend until smooth.
6. Return the mixture to the saucepan, add the chicken, heavy whipping cream and golden raisins and heat through.
7. Garnish with cashews and cilantro, and serve with naan bread and mango chutney.

North and Mouth