Butter Chicken

• 1 -2 tablespoon peanut oil
• 2 -50 g butter
• 3 teaspoons garam masala
• 4 kg boneless skinless chicken breasts, cut in large chunks
• 5 teaspoons ground coriander
• 6 teaspoons sweet paprika
• 7 cardamom pods, bruised
• 8 cinnamon sticks
• 9 12 teaspoons chili powder (more or less to taste)
• tomato puree
• 11 tablespoons grated fresh green ginger
• 12 tablespoons sugar
• 13 14 cups plain yogurt
• 14 12 cups cream
• 15 tablespoons lemon juice

1. Heat a wok until really hot, add 1 Tbsp oil.
2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
3. Remove to plate.
4. Add extra oil and cook remaining chicken.
5. Remove from wok.
6. Reduce heat and add the butter.
7. When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8. Return chicken to wok and stir to coat with the spices.
9. Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11. Serve over rice.

peanut oil, butter, garam masala, chicken breasts, ground coriander, sweet paprika, cardamom pods, cinnamon, chili powder, tomato puree, green ginger, sugar, plain yogurt, cream, lemon juice

Taken from www.food.com/recipe/butter-chicken-513490 (may not work)