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1 Kg chicken breast cleaned cut into cubes
150 g yogurt
1 tbs paprika
1/2 tsp black pepper
1 tsp garlic powder
1 tsp leaf masala
1 tsp cumin powder
1 tsp coriander powder
3 tsp butter chicken masala
2 tbs oil
1 stick butter 75g
1 medium onions chopped
1 tsp ginger paste
1 tsp garlic paste
2-3 bay leaves
400 g tomatoes chopped about 3 medium
3 tsp of tomato paste
2 cubes Maggie
1 tbs sugar
2 tbs chopped parsley leaves
1 tbs cashew paste
2 tbs ketchup
1 cup cooking cream
Salt
2 tbs fresh chopped coriander
Marinate chicken with paprika, ( or red chili powder for a spicy version ), black pepper garlic powder, leaf masala,cumin powder, coriander powder, and butter chicken masala. Mix well and then add yogurt, mix well and keep in fridge until ready to cook.
Make cashew paste: In a food processor mix 1/2 cup whole unsalted cashews with about 1/3 cup water. Add water 1 Tbs at a time until you get to a sticky paste texture.
In a pan oil, bay leaves, onion, ginger paste, garlic paste, chopped tomatoes, tomato paste, and Maggie cubes.Fri a little bit, cover and simmer on slow heat until cooked and soft. Remove from fire, remove bay leaves and purée then sieve. Return to ban and bring to boil. Add cashew paste, butter, sugar, ketchup and simmer. Add marinated chicken to the sauce, add salt let it simmer for at least 10 minutes. Add cream, simmer for another 3 minutes. Add coriander and simmer again for 3 minutes.
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