Delicious & Addictive Indian Butter Chicken

• 4 large tomatoes chopped
• 1 large onion chopped
• 2 cloves chopped garlic
• 1 lbs boneless/skinless chicken meat (I like chicken thigh)
• 2 tbsp chili powder
• 2 tbsp coriander
• 1 stick butter
• 1 cup water
• salt
• crushed black pepper
• handful cashews
• 2 hefty dollops of garlic/ginger paste (this is important and hard to come by - try Whole Foods)
• 2 green chili peppers
• 1 tbsp fenugreek
• 1 tbsp cumin seed
• few squirts ketchup (at end)
• 1/3 cup tomato puree
• few pinches garam masala (powder)
• 1/2 - 3/4 cup heavy whipping cream
• 1 1/2 cups water

1. Chicken:
2. Chop chicken into chunks.
3. In a bowl, mix together chicken, healthy dollop of ginger/garlic paste, coriander powder, salt and chili powder.
4. Coat bottom of deep pan with vegetable oil and heat medium until nice and hot.
5. Add chicken and fry until browned.
6. Do not overcook your chicken!! It will have time to keep cooking later on in this recipe.
7. Remove chicken - set aside and cover. Leave the juices in the pan!
8. Sauce (part one):
9. Adjust flame to medium-low setting.
10. Add your onion, chopped garlic and green chili peppers to the remaining chicken juice and sizzle for about a minute.
11. Add 1 1/2 cups water and stir - making sure everything that is stuck to bottom of pan is mixed in nicely.
12. Add tomatoes, tomato puree, dash of salt, pinch of black pepper, dollop ginger/garlic paste, fenugreek, cashews, chili powder, cumin seed and coriander.
13. Simmer and cover. Cook stirring sporadically until tomatoes are well done and super mushy.
14. Remove pan from heat and let cool for a few minutes. Pour mixture into a blender and blend until smooth. Rinse your pan and return to stovetop.
15. Sauce (part two)
16. There will inevitably be a bit more chicken juice on the plate the chicken is now resting on. Using your hands as a strainer and without letting the chicken fall in the pan, get those remaining juices in there and add your stick of butter. Yes, a whole stick! Turn the heat to medium low and get that butter/juice mixture melted down.
17. Add back your now-blended sauce and taste it. Add salt and a bit of water as needed. This is a sauce that is meant to be served over rice so it shouldn't be too thick
18. Add your sugar and a couple squirts of good ol' ketchup .
19. Stir in cream and add back chicken. Bring to a simmer and let cook for another few minutes.
20. Remove from heat and add a few pinches of garam masala to taste.
21. Serve over bed of basmati rice and enjoy!

tomatoes, onion, garlic, chicken meat, chili powder, coriander, butter, water, salt, black pepper, handful cashews, garlic, green chili peppers, fenugreek, cumin, squirts ketchup, tomato puree, garam masala, heavy whipping cream, water

Taken from www.epicurious.com/recipes/member/views/delicious-addictive-indian-butter-chicken-51132161 (may not work)