Chicken Makhani

• 1 large onion, thinly sliced
• 3 tablespoons butter
• 1 pinch ground cinnamon
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 pinch cayenne pepper
• 2 large skinless chicken breasts, cut into bite size pieces
• 3 tablespoons shredded coconut
• 2 garlic cloves
• 10 grams fresh ginger
• 1/4 cup water
• 1 cup crushed tomatoes
• 3 tablespoons tomato paste
• 1/4 cup table cream
• 1 pinch salt

1. 1. Melt butter in a large skillet
2. 2. Fry onion on medium heat until transparent
3. 3. Sprinkle in cinnamon, turmeric, coriander and cayenne and fry another minute
4. 4. Add chicken and fry until browned on all sides - about 5 minutes.
5. 5. Put coconut, garlic and ginger into a blender or food processor with 1/4 cup water and process into a paste.
6. 6. Pour paste over chicken and fry for two minutes.
7. 7. Add crushed tomatoes and tomato paste, stir and cook another 15 minutes.
8. 8. Remove from heat, stir in cream, season to taste

onion, butter, ground cinnamon, turmeric, ground coriander, cayenne pepper, chicken breasts, shredded coconut, garlic, ginger, water, tomatoes, tomato paste, cream, salt

Taken from www.epicurious.com/recipes/member/views/chicken-makhani-50116389 (may not work)