Butter Chicken

If you miss going out to eat, then this butter chicken is what you need! It’s velvety smooth and so full of flavor. It’s important to not be wasteful with food, especially right now when resources are scarce. So I’ve got a recipe for your leftovers too! Stay tuned

*Recipe* Marinade - 1.5 lb of skinless-boneless chicken thighs cut into cubes - 1 T ginger garlic paste - 1/4 c plain Greek yogurt - Juice of half a lemon - 1 T Kashmiri chili powder - 1 1/2 t garam masala powder - 1 1/2 t salt Curry - 4 T oil, divided - 4 T butter, divided - 1 t cumin seeds - 2 large onions, finely chopped - 4 large tomatoes OR 2 T tomato paste - 5-6 cloves of garlic - 1 in. piece of ginger, roughly chopped - 2 green chilis - 4-5 dried red chilis - 8-10 cashews - Salt to taste - 1 c water - 1/2 c cream - 1 T kasuri methi

1. Mix your marinade in a bowl, add your chicken, and let it sit for 30 minutes. 2. Heat up 3 T of oil in a pan. Add the marinated chicken to it and cook for 15 mins and set aside. 3. In another pan, heat up 3 T butter and 1 T oil. Add the cumin seeds and a minute later add the chopped onions, ginger, garlic, green chilis, dried red chilis, tomatoes, and cashews. Mix well. Then add 1 c of water, cover and cook for 10 mins. Then allow to cool 4. Once cooked, blend to a fine paste and run through a sieve to ensure the paste is velvety smooth. 5. Melt a tablespoon of butter on med/low heat in the pan. Add 1/2 t Kashmiri chili powder and mix. Add the ground masala paste to it and mix. Pour in 1 c of water to the mixture. Bring to a simmer and add the chicken to it. 6. Pour in half a cup of cream, mix, and cook covered for 15 mins. Turn of the heat and add some crushed kasuri methi. Garnish with freshly chopped cilantro leaves and a drizzle of heavy cream. Serve with basmati rice or naan. And save the leftovers for tomorrow’s recipe!