Butter Chicken

By Hester

This recipe is very hot. Reduce the amount of spices to make it milder.

Ingredients

• 6 chicken breast, no skin, no bone, sliced 1/4" thick
• 1 1/4 teaspoons red chili powder
• 1 1/4 teaspoons Paprika
• 1 1/2 teaspoons Tandorri Marsalla Powder
• 1 medium onion, chopped very fine
• 6 cloves garlic, chopped very fine
• 3 tablespoons ginger, chopped very fine
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 2 tablespoons garam marsalla powder
• 5 tablespoons vegetable oil
• 250 grams whipping cream

Preparation

Step 1

In a bowl put red chilli powder, paprika, and tandoori marsala. Mix together. Add the chicken pieces and stir to coat. Let stand for four hours or overnight.

In a large saucepan saute onion and garlic in vegetable oil; add ginger. Add salt, garam marsala and chicken. Cook on low-medium heat for 5-10 minutes.

Add whipping cream and let it simmer for 15-20 minutes until chicken is cooked.

Serve with basmati rice and Naan bread.