Butter chicken

Key ideas

For about 1 pound of chicken,

• They will be blended into liquid sauce.
• The liquid consists primary of tomatoes, butter, (heavy) cream.
• Put spices:
  • garlic (no need to chop).
  • All in a similar proportion (~1 tsp): chili pepper (maybe less than 1 tsp), ginger, tumeric, smoked paprika, garam masala, ground cumin.

minimal version

• put tomatoes, spices, and then chicken (salt) into instant pot -> 10m high.
• Blend everything except chicken and wait a bit
• put butter, cream, cilantro, and garam masala.
• Add chicken back & break. Heat

This version is more tomatoey than ideal. Less tomato? More spices?

Recipe

Ingredients

• Chicken breast or thighs (boneless; can be less than 1lb to 2lb)
• garlic
• ginger

• chilli powder

• onion (1 or less), can be roughly chopped (puree) or finely chopped (no puree)

• tomatoes between 1-2 lbs, roughly sliced (puree) or crushed (no puree)
• 1/2 tsp garam masala
• 3-5 tbsp butter
• 3 tbsp cream or 3 tbsp yogurt, or mix

(optional)

• 50g cashew
• kasoori methi
• sugar
• 1tbsp vinegar (malt or white)

Directions

1. Marinate or salt/pepper the chicken
   • marinate the chicken with ginger paste, garlic paste, chilli powder, salt
2. brown the chicken
3. Sweat onion with butter, then garlic, ginger, salt, pepper, paprika, garam masala, curry powder, vinegar
4. Put tomato and some water then simmer
5. puree and strain
6. butter, cream, yogurt, and simmer for 5-7 minutes
7. garnish with cream