Butter Chicken

Ingredients:

For chicken preparation:

• 1 lbs boneless chicken breast 
• 1/2 teaspoonful ginger paste 
• 1/2 teaspoonful garlic paste 
• 1/8th teaspoonful salt 
• 2 tablespoons oil (coconut, for pan-fry) 

For sauce:

• 1pound quartered tomatos (roma) 
• 1 roughly chopped onion 
• 1 tablespoon garlic paste 
• 2 ounces cashews 
• 1 tsp kasoori methi 
• 1/2 tsp garam masala 
• 3 tablespoons sugar 
• 2 tablespoons kashmiri chilli powder 
• 5 tablespoons butter 
• 3 tablespoons heavy cream 
• 1.5 tablespoons malt vinegar 
• 1.5 tablespoons white vinegar 
• 1/4th teaspoonful salt 
• 1 tablespoon oil (coconut) 
• 3/4th cup water 

Directions:

1. Combine all marinade (chicken prep) ingredients into a small bowl with the exception of the oil. Mix to combine. 
2. Cut chicken into bite-sized strips/cubes depending on your preference. Toss with spice mixture until evenly coated. Set aside for 15 minutes to marinate. 
3. After 15 minutes, heat a deep, large pan over medium-high, add your oil, and once hot: panfry the chicken until just done and transfer to another bowl to rest. 
4. In that same pan, add additional tablespoon of oil, 2 tablespoons of butter, and onions. Cook onion until translucent, and then add tomatoes and cashews. Mix thoroughly. 
5. Add water, garlic paste, salt, malt and white vinegar, garam masala, and chili powder. Evenly mix and simmer for 15-20 minutes. 
6. Transfer mixture to sturdy, heartproof bowl. Puree with handblender or put into a Vitamix and puree.
7. Strain mixture back into large pan using a seive. Discard remaining pulp. 
8. Add remaining butter, cream, kasoori meethi, and cooked chicken. Let simmer for 5-7 minutes. 
9. Transfer into serving bowls and garnish with cream and kasoori meethi. Enjoy!