Butter chicken (interpretation)

 

For 8 diners:

Ingredients:

- 3.5 chicken breasts, cut in strips

- 1.5kg tomatoes 

- 400gr onions

- 150gr cashew nuts

- 4 tbsp red chilli powder

- 3 tsp garam masala

- 3-4 tbsp of ginger garlic paste

- 10 tbsp white sugar

- butter (less than 100gr should be enough)

- cooking cream (few tbsp)    

- 3-4 tbsp vinegar

- cardamom in grains

- coriander (optional)

- salt to taste  

Recipe:

1- Cut the chicken in strips and marinate with 2 tbsp ginger garlic paste, red chilli powder and salt. Mix everything and less marinate for 20-25min

2- In a pan, put some butter and fry the chicken until it's almost cooked. Reserve apart in a bowl

3- Cut roughly the onions, as well as the tomatoes. Add first the onions to the pan with some more butter and sauter them. 

4- Add the tomatoes and the cashew nuts. Add some cream (few tbsp), some water (around 1 cup); then 2 tbsp of ginger garlic paste, the sugar, the vinegar, garam masala powder, chilli powder and 2-3 cardamom grains. Finally add salt to taste. Let it simmer for 20-25min with medium fire.

5- Put all the content of the pan in a bowl, then mix with the blender until getting an homogeneous thick sauce. Correct seasoning with spices. Add a bit more of water if the sauce is too thick.

6- Strain the sauce back into the pan.

7- Add butter, cream, and add the chicken.  Let it simmer at medium fire for another 10min. 

8- Serve in the pot(s) with a decoration of cream, and coriander (optional).