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East Indian Butter Chicken
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ingredients list
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Herbs & Spices (toasted and ground)
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Vegetables
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Remaining Ingredients
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Chicken Marinade & Preparation
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Step 1
Marinade chicken with the following spices and mixture for 24 hours: black pepper, coriander seed, red chili powder (1tbsp), tumeric, salt, garlic, lemon juice and oil (100ml). 
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Step 2
In a hot skillet, add 1/2 butter. Add methi leaves to skillet and toast. Add marinated chicken to hot skillet and sear quickly; do not cook through completely. 
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Step 3
Once chicken is seared and a bit of colour has formed, take off heat, remove chicken and set aside. Clean skillet for re-use. 
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Tomato Sauce & Butter chicken
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Step 1
Reheat skillet on med-high heat. Add other 1/2 of butter to skillet, melt and wait for pan to smoke slightly; butter will turn dark brown. 
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Step 2
Add shallots, tomatoes, chilies and curry leaves to skillet. Season with salt and saute until shallots are tender and tomatoes release their juices. Reduce to low-med heat. 
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Step 3
Add cashews, red chili powder (the other 1tbsp), enough water to cover all the ingredients, cover skillet and simmer until cashews are tender. 
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Step 4
Once cashews are tender, remove skillet from heat, transfer mixture to a blender and pulse until a smooth texture consistency is formed. Your tomato-cashew sauce is ready. Clean skillet for re-use. 
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Step 5
Reheat skillet on med-high heat, add remaining oil, tomato-cashew sauce and fry. Add chicken, wait for mixture to boil, reduce heat to low, cover with lid and simmer until chicken is cooked thoroughly. Add 1-2 tbsp(s) of butter to finish sauce and adjust seasoning with salt. 
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East Indian Butter Chicken
[murgh makhani] Garnish your butter chicken with mint, coriander leaves and yogurt. Perfect accompaniments include: Steamed Rice, Roti and Pickled Chilies. 
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