Butter Chicken

• 500g diced chicken
• 2 teaspoon coriander
• 2 teaspoon turmeric
• 2 teaspoon red chilli powder (as desired)
• 2 fresh green chilli
• 4 large tomatoes chopped
• 1 teaspoon garam masala
• 2 large onion chopped
• 1/4  cup of canola
• 1 teaspoon black pepper
• 1 teaspoon raw sugar (any sugar is fine)
• 1 teaspoon of minced garlic
• 1 teaspoon of minced ginger
• 1 1/2 tablespoon of butter (I used olive butter)
• A handful of cashew nuts (8-10)
• 1 cup of freshly chopped parsley (you can use coriander)
• 7 fresh curry leaves (quantity as desired!)
• 1 bouillon cube (chicken knor preferably)
• Salt to taste
• 1/2 squeezed lemon juice

• Place in a bowl, chicken, 1 tsp. coriander, 1 tsp. turmeric, 1 tsp. red chilli powder, salt, black pepper, bouillon cube, lemon juice, and 1 tbsp. of canola oil. Mix all ingredients together and cover with a cling wrap. Refrigerate for 3 - 4 hours.
• In a saucepan heat up 1 tbsp. butter over medium heat. Add the marinated chicken mixture to the butter and stir continuously. Cook for 15 mins or until well cooked and set aside.
• In the same pot, add 2 tbsp. of oil and fry the onion until translucent.
• Add 1/2 tsp. butter, minced garlic, ginger, chopped tomatoes, green chilli, 1 tsp. garam masala, 1 tsp. coriander, 1 tsp. turmeric, 1 tsp. red chilli, cashew nuts, salt,  sugar, and curry leaves. Cover with a lid and allow to simmer for 15 mins. Stir the sauce and add 1 cup of water and cook for another 10 mins.
• Remove the sauce from the gas stove and make a puree using a blender or a puree maker.
• Heat up the remaining oil in a saucepan over medium heat and pour the pureed butter chicken into the oil. Stir and add the fresh parsley or coriander (your choice).
• Reduce the heat and cook for 5 mins.
• Turn off the gas stove and serve with rice or naan bread.

Enjoy!!