Butter Chicken – Justin’s Kitchen

Ingredients

• 300 grams Skinless, boneless chicken breasts Cut 1"x1" / 3cm x 3cm cubes
• 1.5 teaspoons ginger paste or you can use grated ginger
• 1.5 teaspoons garlic paste or you can use crushed garlic
• 1 tablespoon red chili powder This amount doesn't make the dish hot
• 1 tablespoon vegetable oil For pan frying the chicken
• 1/2 teaspoon regular salt Optionally, add to the chicken when you are pan frying
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 100 grams onions roughly chopped
• 500 grams Tomatoes Tinned or fresh, roughly chopped, skin on or not
• 1 tablespoon garlic paste or crushed garlic
• 50 grams cashew nuts raw, unsalted
• 1/2 teaspoon Garam masala
• 2 tablespoons Malt vinegar You can substitute with 1.5 tablespoons white vinegar
• 2.5 tablespoons granulated sugar You can reduce this if you want it slightly less sweet
• 2 tablespoons Kashmiri chili or red chili powder This does not make the sauce hot
• 1 teaspoon kasoori methi (sun-dried fenugreek leaves) Optional, it adds flavour, but not necessary
• 4 tablespoons unsalted butter
• 3 tablespoons heavy whipping cream
• Salt to taste Add salt right at the end of cooking