Bernaie'S Indian Butter Chicken

• 2 Tbsp oil (use 1 at a time)
• 2 lbs chicken breast, cut into chunks (about 1 Kilo)
• 3 Tbsp butter
• 1 Tbsp fresh ginger, grated
• 2 tsp garam masala
• 2 tsp paprika
• 2 tsp ground coriander
• 1/2 tsp chili powder
• 1 cinnamon stick
• 6 cardamom pods, bruised
• 1 2/3 cups of tomato puree (400ml)
• 1 Tbsp sugar (or sugar substitute)
• 1/4 cup plain yogurt
• 1/2 cup heavy cream
• 1 Tbsp lemon juice, fresh squeezed

1. Prepare and measure all the ingredients and have them ready to go, as the cooking goes quite quickly.
2. Heat a deep-sided pan until hot, add 1 tablespoon of oil and cook half the chicken and fry for 4 to 5 minutes.
3. Remove from pan and set aside in a bowl.
4. Do the same with the second tablespoon of oil and fry the rest of the chicken. Once cooked, add to the rest
5. Reduce heat to medium and melt the butter. Once it is melted, add the grated ginger and all of the spices to the butter and fry until the smell fills the room (for about 1 minute).
6. Now put the chicken back in the pan and coat with the butter and spices.
7. Add the tomato puree and sugar (or sugar substitute), cover and simmer for 15 minutes, stirring occasionally.
8. Finally, add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit. Be sure that it does NOT come to a boil, or the cream will separate.
9. Serve over rice with a side of steamed broccoli and enjoy!

oil, chicken breast, butter, fresh ginger, garam masala, paprika, ground coriander, chili powder, cinnamon, cardamom pods, tomato puree, sugar, plain yogurt, heavy cream, lemon juice

Taken from www.epicurious.com/recipes/member/views/bernaies-indian-butter-chicken-50094553 (may not work)