Butter Chicken

• 500 grams chicken breasts skinless, boneless
• 2 tablespoons butter
• 2 each onions finely chopped
• 2 each garlic cloves chopped
• 1 teaspoon ginger grated
• 200 millilitres cream
• 150 millilitres tomato puree (passata)
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 tablespoon balti masala paste
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Pre heat oven to 190 deg cup (375F) Fry the onions, garlic and ginger in 1 tablespoon of butter until the onions are caramelised over meduim heat.
2. Add the garam masala and cayenne pepper and fry for 1 more minute Add the rest of the butter and let it melt.
3. Add the tomato puree, cream, salt and pepper.
4. As soon as it starts to boil, reduce the heat so that the sauce will simmer.
5. Cover and leave to simmer for 20 min.
6. Cut the chicken breasts into cubes of app.
7. 25mm pieces, cover with olive oil and the balti masala paste and bake in the pre heated oven until cooked.
8. (App 15 min.)
9. Add the chicken to the sauce and simmer for 2 min.
10. serve with Basmati rice.

butter, onions, garlic, ginger grated, cream, tomato puree, cayenne pepper, garam masala, balti masala, salt, black pepper

Taken from recipeland.com/recipe/v/butter-chicken-52603 (may not work)