Butter Chicken

 Ingredients

Marinade

• 1 Tbs Lemon Juice
• 1/2 Tsp paprika 
• 1/2 Tsp salt
• 1 Tsp Garam Masala
• 1/8 Tsp Tumeric
• 1/2 Tsp cumin
• 1 Tsp coriander 
• 1 Tbs oil
• 3/4 Tbs ginger garlic paste
• 1/3 cup of yogurt

Sauce

• 2 Tbs Butter
• 1 stick cinnamon 
• 4 cloves
• 3/4 Tbs ginger garlic paste
• 1-2 green chiles
• 2 Tsp chili powder
• 2 Tsp garam masala
• 1/2 Tsp cumin 
• 1 Tsp coriander 
• 3 cups tomato paste
• 22 cashews

Meat

• 1 lb boneless skinless chicken breast

Instructions

Marinade:

1. Pat away any moisture from the chicken.
2. Add red chili powder, salt, and lemon juice in a bowl with the chicken.
3. Cover chicken and allow to rest for 20 minutes.
4. Add ginger garlic paste, garam masala, cumin, coriander, turmeric, and yogurt into a bowl and mix.
5. Marinate for 12 hours or overnight (maximum of 48 hours).

Sauce:

1. Add 600 grams of diced tomatoes (3 cups puree) to a blender.
2. Add cashews to blender in separate bowl with water to make cashew cream. Add small amounts of water at a time to be safe. Leave on the side for later.
3. Heat butter in a pan with cinnamon, cloves, and cardamom.
4. When it begins to sizzle, add the ginger garlic paste.
5. Fry on medium heat for 2 minutes. 
6. Add the tomato puree into the pan from the blender.
7. Mix well, and bring to a boil. Cook for 15 minutes.
8. Add in the cashew cream and mix well.
9. Cover and simmer for 10 minutes.

Chicken:

1. Add chicken to a buttered pan and fry on medium heat for 2 min. Flip and fry the other side. Repeat until chicken is done. 
2. Add chicken to sauce and continue to simmer on medium heat for 5-10 minutes.
3. Add water if sauce is too thick.
4. Turn off stove and continue to stir.
5. Stir in heavy cream.
6. Stir in salt and sugar. 

Rice:

Prepare the Basmati rice according to the package instructions.

Serve and Enjoy!