I previously made butter chicken but when I made it over the weekend, I decided to try it without the tomatoes. I also added about a mug of boiling water to the tomato paste seperately before adding in the chicken. For those who missed this post, here is the new and improved recipe.
What you need:
- 4 cubed chicken fillets
- 1 tin tomato paste
- 250ml fresh cream
- ground cashew nuts
- 1 chopped onion
- butter
- spices and salt to taste
Add a chunk of butter – about 100g into a pot and when it melts add your onion. Add spices. I used chilli powder, dhania/jeera powder and gharam masala. Add salt to taste. Add chicken and add garlic(ready for cooking). Let the chicken cook till done. Now – empty your tin (small) of tomato puree into a big mug and gradually add boiling water while stirring. I used a large mug – just above average size. Add it into your pot. Let it cook until it blends in – shouldn’t take more than 5 mins. Add ground cashew nuts (about quarter to half cup – depending how thick you want it). Mix nicely. Lastly add fresh cream. You dont have to use all 250ml add slowly until you get desired colour. Let it cook for a further 5-7 mins.
Serve with roti / naan / bread rolls.
Filed under: Indian | Tagged: butter, cashew nuts, chicken, fresh cream | 2 Comments »