Butter Chicken

Ingredients

For the chicken and marinade:

• 1kg boneless, skinless chicken breasts cut in cubes
• 2 tbsp lemon juice
• 2 garlic cloves (minced)
• 1 tbsp garam masala
• 1 tsp salt

For the Sauce:

• 1⁄4 cup vegetable oil
• 2 1⁄2 cups chopped onion
• 2 tbsp garlic (chopped)
• 2 tbsp garam masala
• 2 tsp paprika
• 1⁄4 tsp cinnamon
• salt to taste
• 2 cups diced canned tomatoes
• 3⁄4 cup full cream
• 2 tbsp butter
• Chopped cilantro to garnish (optional)

Method

For the Marinade:

1. Combine all ingredients in a zip-top bag or shallow baking dish, massaging the
   marinade into the chicken. Let stand at room temperature while you prepare the
   sauce.

For the Sauce:

1. In a Supreme Casserole heat the oil over medium heat. Add onions and
   slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy
   or browning quickly.
2. Add garlic and cook until fragrant. Stir in garam masala, paprika, cinnamon and
   salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and
   carefully puree using an immersion blender.
3. Return sauce to a Supreme Casserole and bring to a simmer. Remove
   chicken from marinade and add it to the sauce (discarding remaining marinade).
   Cover, and simmer over medium-low heat until cooked through, about 12 minutes.
   (A gentle simmer is required to gently cook the breasts so they don’t become
   tough, and you don’t want to overcook them.)
4. Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro and
   rice or naan bread if desired.