By Nikita Toppo
Treat your family with yummy butter chicken for dinner.
For the chicken marinade: 800g boneless chicken breasts (cut bite-sized pieces), 1/2 cup yogurt, 1 1/2 tsp minced garlic, 1 tsp minced ginger, 2 tsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp red chili powder, 1 tsp of salt, For the sauce: 2 tsp olive oil, 2 tsp ghee, 1 onion (sliced), 1 1/2 tsp garlic (minced), 1 tsp ginger (minced), 1 1/2 tsp ground cumin, 1 1/2 tsp garam masala, 1 tsp ground coriander, 400 g crushed tomatoes, 1 tsp red chili powder, 1 1/4 tsp salt, 1 cup of heavy cream, 1 tsp sugar, 1/2 tsp kasoori methi
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour.
Heat oil in a skillet, add chicken pieces in batches of two or three. Fry for 3 minutes on each side. Set aside. Heat butter or ghee in the same pan.
Fry the onions properly. Add garlic, ginger, coriander, cumin and garam masala. Cook for about 20 seconds while stirring occasionally.
Add tomatoes, chilli powder and salt. Let simmer for about 10-15 minutes. Remove from heat, scoop mixture into a blender and blend until smooth.
Pour the puréed sauce back into the pan. Add cream, sugar and kasoori methi, chicken and cook for 8-10 minutes. Garnish with cilantro and serve hot.