Butter Chicken
INGREDIENTS:
8–10 boneless, skinless chicken breasts
1 head garlic (8-10 cloves)
1 10-oz can tomato paste
Large chunk of ginger, peeled
1 tsp Kashmiri masala (or any kind of masala)
2 green chilies (small, long ones)
1 green bell pepper, diced
1 red bell pepper, diced
1 tsp kastoori methi
1 tsp cumin seeds
2 tsp salt
2 tsp tandoori masala
3 tbsp honey
1 10-oz can coconut milk
500 ml. whipping cream
1/2 lb butter (use less if you prefer)
METHOD:
Dice chicken breast into bite-sized pieces.
In a large skillet, melt 1/3 of the butter. Add chicken and 1/2 tsp. of tandoori masala. Cook until chicken is no longer pink.
Remove from heat and set aside.
In a food processor, combine garlic, ginger and chilies. Pulse until fi nely minced.
In a large pot, add two-thirds of the butter, kashmiri masala, garlic mixture, bell peppers, kastoori methi, cumin seeds, salt and tandoori masala.
Cook all ingredients on medium heat until bubbling. Stir in tomato paste, honey and coconut milk.
Add the chicken from skillet, whipping cream and milk. Simmer partially covered on low heat for 30 minutes, stirring occasionally.
Serve over rice and enjoy.