Butter Chicken

Ingredients:
* 1.2 kg chicken fillets
* 1.5 teaspoons salt
* 2 teaspoons ginger-garlic paste
* 1 tablespoon Chohans Kashmiri Chilli Powder
* 1/4 teaspoon Chohans Turmeric Powder
* 1/2 tablespoon Chohans Garam Masala
* 1/2 tablespoon Chohans Dhania Jeera
* 1 curry spoon ghee
* 1 chopped onion
* 1 tablespoon Chohans Chilli Powder
* 1/4 teaspoon Chohans Turmeric Powder
* 1 teaspoon Chohans Dhania Jeera
* 1 teaspoon salt
* 1 sachet tomato paste
* 1 tin Chohans Tomato Puree
* A handful of Chohans Cashews
* 2 cups fresh cream (500ml)
* 1 tablespoon Kasuri Methi
* 1/2 tub double cream
* Fresh Coriander
* Tandoori Naan
* Sambals

Instructions:
* Marinate the Chicken:
* Combine the chicken fillets, salt, ginger-garlic paste, Chohans Kashmiri Chilli Powder, Chohans Turmeric Powder, Chohans Garam Masala, and Chohans Dhania Jeera.
* Mix well and marinate for 1-2 hours.
* Cook the Chicken:
* Heat 1 curry spoon of ghee in a pot.
* Add the marinated chicken and fry for 5-7 minutes.
* Remove the chicken from the pot.
* Prepare the Sauce:
* In the same pot, add more ghee and sauté the chopped onion until translucent.
* Add Chohans Chilli Powder, Chohans Turmeric Powder, Chohans Dhania Jeera, and salt. Stir-fry for a minute.
* Add the tomato paste, Chohans Tomato Puree, and a handful of Chohans Cashews.
* Simmer for 5 minutes.
* Blend the mixture into a smooth paste, adding water as needed.
* Combine and Finish:
* Add 2 cups of fresh cream to the sauce and cook for 2 minutes.
* Return the cooked chicken to the sauce and simmer for 5-10 minutes.
* Garnish with Kasuri Methi, a drizzle of double cream, and fresh coriander.
* Serve:
* Serve the Butter Chicken with tandoori naan and sambals.
Enjoy!

Click HERE to view video instructions