Homemade Butter Chicken

• boneless, skinless chicken breast1¼ lb
• plain yogurt3½ oz
• ginger garlic paste2 tablespoon
• chili powder2 tablespoon
• garam masala1 tablespoon
• salt1 tablespoon
• turmeric1 tablespoon
• cumin1 tablespoon
• butter1¾ oz
• onion1
• tomato puree1 tablespoon
• ginger garlic paste2 tablespoon
• cardamom pods6
• ground cloves¼ teaspoon
• chili powder2 tablespoon
• coriander1 tablespoon
• garam masala1 tablespoon
• turmeric1 tablespoon
• cream1¼ cups
• naan bread0
• cooked rice0
• Chopped fresh parsley0

Instructions

1. 1

   On a cutting board, slice the chicken into bite size pieces.

2. 2

   Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.

3. 3

   Cover with plastic wrap and refrigerate for at least 1 hour.

4. 4

   Preheat the oven 430˚F (220˚C).

5. 5

   Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

6. 6

   Bake for about 15 minutes, until slightly dark brown on the edges.

7. 7

   Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.

8. 8

   Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.

9. 9

   Pour in the cream and mix well with the onion and spices.

10. 10

    When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.

11. 11

    Serve with naan bread and rice and garnish with parsley.

12. 12

    Enjoy!