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The ingredients needed to cook Shams' Butter Chicken:
- Prepare 1 lb chicken breast, skinless, boneless
- Use 2 tbsp Tandoori Mix powder
- Prepare 1 medium white onion, finely chopped
- Use 3 medium ripe tomatoes, coarsely chopped
- Use 3 clove garlic, chopped
- Use 1 tsp ginger, chopper
- Prepare 1/2 tsp coriander powder
- Take 1/2 tsp cumin powder
- Prepare 1/2 tsp turmeric powder
- Provide 1 tsp Garam Masala powder
- Provide 1/4 tsp cardamom powder
- You need 1/4 tsp cinnamon powder
- Prepare 3 bay leaves
- Get 2 tbsp Fenugreek leaves
- Prepare 2 tbsp curry leaves
- You need 1 tsp sugar
- You need 1/2 handful unsalted cashew nuts
- Prepare 3 tbsp canola oil
- You need 1 Salt to taste
Steps to make Shams' Butter Chicken:
- Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight.
- Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Bake for about 15 to 20 minutes until the chicken releases a decent amount of juice.
- Place a large cooking pot on a stove set to medium-high heat. Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot. Stir occasionally and keep the pot covered until the onions turn translucent.
- Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly. The tomatoes should prevent the mixture from becoming dry, but if it does get too dry, add some water.
- Stir the mixture for a few minutes, and then pour it out of the pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the pot, keeping the pot on low heat. Use a spoon or spatula to scoop out as much of the sauce as possible from the blender. Do not rinse the blender just yet.
- Add the bay leaves to the cooking pot.
- Take the Tandoori chicken from step 2, and add it, including all the juices, into the cooking pot, and mix thoroughly.
- Add cashew nuts into the unwashed blender, along with 1/2 cup of water, and a few pinches of salt. Blend until the mixture turns milky.
- Gently pour the cashew mix into the saucepan, and stir.
- Add in fenugreek leaves, and stir some more. Let it summer for 5 to 10 minutes before turning off stove. Serve with warm basmati rice, naan, or parathas. For even better results, refrigerate overnight, and serve the next day.
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