Butter Chicken (Indian)

• 1 kg chicken
• 3 onions minced
• 3 tomatoes pureed
• 2 tbsp tomato paste
• 3 tbsp butter
• 1 1/2 tsp garlic paste
• 1 1/2 tsp ginger paste
• 3 tsp coriander powder
• 2 tsp chicken masala powder
• 1 large pinch of dried fenugreek leaves
• 2 cup milk
• 4 tbsp pureed cashewnut paste (soak & grind cashewnuts)
• 2 tsp tumeric powder
• 1 salt to taste

1. Heat a large pan, add butter, heat a little then add the minced onions.
2. Fry until golden brown.
3. Add the ginger garlic paste, coriander powder, tumeric powder and salt.
4. Fry for about 1 minute.
5. Add the pureed tomatoes + tomato paste & cook for 3-4 minutes until mixture forms bubbles uniformly.
6. Throw in the dried fenugreek leaves, milk & chicken.
7. Cook covered until chicken is tender.
8. Open lid & cook further.
9. When done, add the chicken masala powder & the cashewnut paste.
10. Give it a good stir till everythingis properly mixed.
11. But don't boil.
12. Adjust salt.
13. Serving suggestion: Vegetable Fried Rice.
14. (Recipe in my profile)

chicken, onions, tomatoes, tomato, butter, garlic, ginger paste, coriander powder, chicken masala, fenugreek leaves, milk, cashewnut paste, tumeric powder, salt

Taken from cookpad.com/us/recipes/339711-butter-chicken-indian (may not work)