Butter Chicken

 

Ingredients: 

2 Chicken Breasts (250g)

4-5 roma tomatoes (can also use canned peeled tomatoes)

1 large red onion

4-5 cloves of garlic

3/4 cup cream (I used 20%)

Spices for Curry:

1 tbsp garam masala

1 tsp tumeric

1 tsp cumin

1 tsp coriander powder

2 tsp kashmiri red chilli powder

1 tbsp sugar

2 tbsp dried fenugreek leaves or bay leaves if you dont have those

Chicken Marinade

2 tbsp yogurt

1 tsp garam masala

.5 tsp turmeric

.5 tsp cumin

.5 tsp coriander powder

1 tsp kashmiri red chili powder

Outside of class prep time: ~30 minutes

Cook time: 1 hour

Before Class: (you can also try to do these steps in the dutch oven but I found it easier to do it beforehand)

1.  start by chopping chicken breasts into bite sized cubes

2. marinate it with the spices listed above for around an hour (longer if you have the time)

3. air fry or pan fry the chicken for 12 minutes at 380F

4. chop up 1 red onion and tomatoes

5. heat up 2 tbsp of oil in your pan and add in minced garlic and onions. let that cook for a few minutes before adding in the tomatoes and cook till the tomatoes are soft. the trick is to add a bit of water and cover (4-5 minutes)

6. once soft, add in the spices listed above and blend it up until smooth

In Class:

1. heat up your dutch oven add the curry, sugar, and dried fenugreek leaves or bay leaves and cream and your chicken and you're done. now make it pretty with garnish. Enjoy!