Butter Chicken

INGREDIENTS

Breast fillets (skinless) from a single Al Ain Chicken

For the marinade

1 tsp chilli powder
2 tsps coriander powder
2 tsps garam masala
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp white vinegar
1/4 cup tomato paste
1/2 cup Al Ain Yoghurt

For the gravy

8 tbsps butter
1 large onion, finely chopped
2 inch stick of cinnamon
3 cardamom pods, dry roasted for few seconds
Salt to taste
1/2 tsp red chilli powder
425g can tomato puree
3/4 cup chicken stock
1/2 tsp dried fenugreek leaves (kasoori methi)
3/4 cup cream

METHOD

1. Cut chicken fillets into medium size pieces.
2. Combine all ingredients for the marinade; Add chicken pieces, mix well. Cover and refrigerate for 2 hours.
3. Melt butter in a large pan, on low heat. Add onion, cinnamon and cardamom; Saute until onion is light brown in color. Add chicken and marinade mixture; stir-cook for 5 mins.
4. Add salt, red chilli powder, tomato puree, and chicken stock. Simmer, uncovered until chicken is tender, stirring a few times. Add fenugreek leaves, mix well. Just before serving add cream; simmer for another 3 to 4 mins. and serve.

Serves 4 to 6