Get Curried - Butter Chicken

Ingredients

• 300 g boneless chicken breast, cut into pieces
• 500 g tomato, roughly chopped
• 100 g onion, roughly chopped
• 1 tbsp garlic-ginger paste, for the marinade
• 1 tbsp garlic paste (grated), for the sauce
• 0.5 tsp garam masala
• 1 tsp fenugreek leaves (kasoori methi), crushed, plus extra for garnish
• salt, to taste, for marinade and sauce
• 2 tbsp sugar — Original: 4 tbsp. Halved because the sauce otherwise becomes quite sweet; taste and add more if needed.
• 50 g unsalted cashew nuts
• 5 tbsp butter, 1 tbsp for the onions, the rest for finishing
• 3 tbsp heavy cream, plus extra for garnish
• 1.5 tbsp white vinegar, or 2 tbsp apple cider vinegar — Original: 2 tbsp malt vinegar (British, hard to find here).
• oil, for frying
• water, a splash, for the sauce

Method

1. Marinate the chicken: Mix the chicken with the garlic-ginger paste and salt. Let it marinate for 15-20 minutes.
2. Cook the chicken: Heat some oil in a pan over medium heat and fry the chicken pieces until almost cooked through. Remove them from the pan and set aside.
3. Sweat the onions: In the same pan, add the roughly chopped onion with a little oil and one tablespoon butter. Gently sweat the onion.
4. Add tomato and cashew: Add the tomatoes and cashew nuts, mixing well. Add a splash of water, the garlic, salt, vinegar, sugar, and garam masala. Stir well.
5. Simmer: Let it simmer for 15-20 minutes until everything is soft and mushy.
6. Puree and strain: Turn off the heat, pour the sauce into another bowl and puree very finely with a hand blender. Strain the puree back into the same pan, pressing well so only skins and seeds remain behind.
7. Finish: Warm the sauce. Add the remaining butter, cream, chicken, and crushed kasoori methi and let it simmer for 5-7 minutes.
8. Garnish and serve: Garnish with a drizzle of cream and some kasoori methi.