Planandcook

INGREDIENTS:

• 2KG Chicken breast or Boneless Chicken thigh
• Spices: Salt, garam masala, black pepper, coriander, cumin, garlic, chilli, turmeric and paprika
• Sunflower oil
• 3 onions
• 1 green chilli
• 1 garlic bulb
• Thumbsize ginger
• 6 Tomatos
• 1 tsp cumin seeds
• 4 tbsp Tomato puree
• Double cream
• Dry parsley
• 1 tbsp butter

INSTRUCTIONS:

1- Wash your chicken breast/ boneless chicken thighs and strain well. Cut into medium sized pieces

2- Add your spices; 1 tbsp salt, 1 tbsp garam masala, 1tsp black pepper, 1 tsp coriander powder, half a teaspoon cumin powder, half a teaspoon garlic powder, half a teaspoon chilli flakes, half a teaspoon turmeric and half a teaspoon paprika powder. Add a quarter cup of sunflower oil and mix well. Set aside to marinade for at least half an hour.

3- Chop 3 onions, 1 green chilli and grate 1 garlic bulb. Chop six tomatos (or use a can of chopped tomatos) and grate a thumb-size piece of ginger.

4- In a pot, add 2 table spoons of sunflower oil, a teaspoon of cumin seeds, and your chopped onion and green chilli. Mix for a few minutes until slightly golden then add your grated ginger and garlic.

5- Add your chopped tomatos (or alternatively add your can of chopped tomatos) and and four table spoons of tomato puree.

6- Add the following spices: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garam masala and 1/2 tsp of coriander powder.

7- Cover with boiling water until 2 cm over the onion and simmer for 20 minutes.

8- Blend the mixture well and sieve. Then return to the pot on low heat.

9- Grill your chicken in a seperate pan for 2 minutes on each side until brown then add to the tomato mixture.

10- Cover and cook on low heat for 15 mins, then pour in the double cream and cook for another 5-10 minutes. Add some dried parsley (optional) and a table spoon of butter. Cook for another 5-10 mins and your butter chicken is ready.