Butter Chicken

Butter Chicken Recipe

GROUP #1

32oz can Crushed Tomatoes
1 big can Tomato Paste
1/2 c.sugar
3/4 tsp salt (or more to taste)
1 tbsp. Ginger Powder
1 tbsp. Garlic Powder

GROUP #2

1 1/2 litre whipping cream
1/2 lb. butter

GROUP #3

1 tbsp Masala
1 Tbsp Cayenne Pepper
1 pkg. Kasoori Methi

GROUP #4

6 cubed chicken breast
1 onion chopped thin
1 tsp masala
1 tsp salt
1 tsp black pepper
1 tbsp olive oil

INSTRUCTIONS

1. Seperately boil ingredients in GROUP #2.
2. Add GROUP #1 ingredients to GROUP #2. Cook until rich in color…roughly 40 minutes.
3. Add the ingredients of GROUP #3 to the combined GROUP #1 and GROUP #2.
4. In a separate pot, you will begin cooking GROUP #4 (instructions below)
5. Heat olive oil and add onions, fry until they are soft/transparent.
6. Add the remaining ingredients of GROUP #4 into the pot of onions.
7. Once chicken is cooked, add sauce (combined GROUP #1, 2, 3) to the pot of chicken…only add enough sauce so it is not so liquidly.
8. Add 1 tsp of Masala and change heat to simmer and serve with white rice (not sticky rice) and/or with Nand or Roti.
9. The extra sauce can be frozen.

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