Butter Chicken

Ingredients

For the chicken marinade:
4 tbsp vegetable oil
1 tbsp chili powder
2 tbsp garam masala
1 tbsp cumin
1 tbsp turmeric
4 cloves garlic, pressed
5cm knob of ginger, grated
fresh chilies to taste (optional)
1-2 tbsp yoghurt (optional)
700g chicken filet, chopped into pieces

Combine all ingredients and marinade for at least 3 hours.

For the sauce
3-5 tbsp butter
2 large onions
2 large tomatoes
2 tbsp tomato puree
1 cinnamon stick
1 star anise
1 tbsp cumin seeds
1 tbsp cumin
7 cloves
2-3 tbsp garam masala
3 cloves garlic
5cm knob of ginger, grated
125ml cream
2 tbsp fenugreek leaves
roughly 20 cashew nuts
salt to taste

Melt butter in saucepan over medium heat.
Add onions and gently fry until slightly translucent. Then add cinnamon, star anise, cloves and cumin seeds and fry until fragrant. Then add the other spices and stir.
Add tomatopaste, garlic and ginger and fry for a minute until color changes. Add the regular tomatoes and cashew nuts and simmer on low fire until it’s all cooked and the flavour has developed for roughly 10-15 mins. Salt to taste.
Blend it (remove cinnamon stick and star anise), then put it back on low fire and add the cream. On another pan quickly fry the chicken on high fire until the outside is browned (do not cook the chicken fully, just roughly brown the outside). Then add to the butter sauce, combine and cook on low fire until chicken is fully cooked.

Serve with rice and naan