Recipe by Chef Deema Hajjawi
Prep Time: 15 min
Cooking Time: 35 min
Servings: 8 to 10
INGREDIENTS
4 Tbsp Vegetable Oil (each 2 separated)
10 Chicken Breasts, cut into medium-sized cubes
1 Onion, finely chopped
4 Cloves Garlic, finely chopped
2 Tbsp Ginger, grated
50g Butter (each 25g separated)
1/2 Lemon, squeezed
3 Tbsp Indian Butter Chicken Spice Blend
1 Tsp Sugar
1 Chicken Stock Cube
1 Cup Yoghurt
1 Cup Fresh Cream
4 Tomatoes, peeled and chopped
1/4 Cup Tomato Paste
1 Cup Warm Water
1/4 Cup Green Onions, chopped
1/4 Cup Coriander Leaves, chopped
1/2 Cup Cashews, ground
1 Tsp Himalayan Pink Salt (or to taste)
1 Tsp Ground Black Pepper (or to taste)
PREPARATION
- In a pot over medium heat, add 2 tbsp vegetable oil and cook the onions until tender, add the minced garlic, grated ginger and stir. Add 25 grams of butter, 2 tbsp Indian Butter Chicken Spice Blend, Himalayan Pink Salt, Ground Black Pepper and stir more. Add chicken stock cube and stir until well combined.
- Add the mashed tomatoes, tomato paste, sugar, warm water, yoghurt and let simmer for 10 min on low heat.
- Season the chicken with Himalayan Pink Salt, Ground Black Pepper, and the remaining tbsp Indian Butter Chicken Spice Blend.
- In a separate pot, cook chicken in batches in the remaining 2 tbsp vegetable oil until golden tender. (about 10 min)
- Add chicken to the tomato/yoghurt sauce and let boil for 5 min. Add fresh cream and let boil for another 2 to 3 min. Add the remaining butter, lemon juice and cashews and stir well.
- Transfer to serving bowl and garnish with fresh coriander leaves, chopped green onions and more cashews. Serve with basmati rice.
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