Butter Chicken

directions

1. 1

   trim off any large chunks of fat off the thighs. cut the chicken into pieces and cover with marinade. put in the fridge for minimum 15 mins (ideally 2 hrs+ or overnight).

2. 2

   in a pan with some oil, fry the chicken until cooked through. remove from the pan.

3. 3

   add some butter to the pan and fry the onion on medium/low until translucent.

4. 4

   once the onions are soft, add in the garlic paste and cook for 2 mins.

5. 5

   turn up the heat to medium and fry off the vinegar until it has almost evaporated.

6. 6

   add in the sugar, chilli powder, garam masala and msg and cook for a few mins.

7. 7

   add in the tomatoes, cashew nuts, and water. allow it to come to a simmer and then drop the temp to medium/low to let it simmer for 15-20 mins.

8. 8

   remove from the heat and churn the mixture into a fine puree and strain it back into the same pan.

9. 9

   add butter, the cooked chicken (and any juices) and kasuri methi into the sauce and let it simmer for 5 mins. season with salt to taste.

10. 10

    serve with rice and naan bread. optionally garnish with coriander and a drizzle of cream.