Butter Chicken


Five chicken breasts- chopped into cubed pieces

One large or two small medium onions- chopped finely

Eight garlic cloves-chopped finely

Two tablespoons of fresh finely chopped ginger

680 mls of tomato sauce

500 mls of whipping cream (or coconut milk for healthier option)

One third cup of any vegetable oil

Two tablespoons of sugar

One teaspoon of ground cumin

One teaspoon of dried ground coriander

One heaping teaspoon of salt

One teaspoon of turmeric

One teaspoon of ground mustard

One teaspoon of cinnamon

One teaspoon of ground green cardamom

One teaspoon of orange food color (optional)

Heat up the oil in a large pot on medium heat. Add the chopped onions to the pot and sauté them for approximately five minutes.

Then add the garlic to the onions and sauté the mix for another two minutes. Add the ginger and sauté the mixture for another two minutes.

Add all the spices (salt, turmeric, cinnamon, cardamom, ground mustard, ground cumin and ground coriander) to the mixture and let them cook for another 2 minutes and then add the tomato sauce and mix everything together.

Mix in the sugar into the sauce mixture and then add the chopped chicken to it. Gradually add the cream (or coconut milk) to the sauce and chicken and mix well.

Let it cook for approximately 25 to 30 minutes on medium to low heat and make sure the chicken is cooked. Once your butter chicken is cooked you can serve it along with rice or naan bread. Bon appétit!

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