Butter Chicken

This unique recipe is from family friends. It’s simple and delicious.

Spice Paste Ingredients

• 2 cups (500ml) chopped onion
• 1/2 cup (60ml) lime juice
• 2 tablespoon (30ml) fresh ginger
• 2 tablespoon (30ml) oil
• 2 tablespoon (30ml) paprika
• 2 teaspoon (10ml) chili powder
• 2 teaspoon (10ml) garam masala
• 2 teaspoon (10ml) salt
• 1/2 teaspoon( 2.5ml) cayenne pepper
• 1/2 teaspoon (2.5ml) nutmeg
• 4 cloves of chopped garlic

Put sauce ingredients into a food processor until smooth

Chicken

Sprinkle 12 skinless chicken thighs or chicken breast 2 halves with salt, pepper, and lime juice.

Heat 2 tablespoon of oil into a saucepan, add chicken and lightly brown all sides. Remove chicken from heat and set aside. Pour off fat.

Curry Ingredients

• 1/3 cup (80ml) water
• 1 1/2 cup (375ml) whipping cream
• 1/2 cup (125ml) water
• 1/3 cup (80ml) tomato paste
• 2 tablespoon (30ml) packed brown sugar
• 1/2 cup (125ml) ground cashews
• 1/4 cup (60ml) chopped cilantro for garnish

Instructions

Melt butter on saucepan. Fry spice paste for 3 to 4 minutes until fragrant.

Whisk in cream, water, tomato paste and brown sugar.

Simmer for 15 minuets to reduce and thicken sauce (add more water if needed)

Add chicken and cashews and cook until tender (about 20 minuetes)

Serve with Naan Bread and Jasmine or long grain white rice.