Boneless chicken breast cut into pieces
Some oil for cooking
Marinate the chicken and place in a cooking pot.
Cook the chicken until somewhat cooked but not fully cooked.
Remove the chicken from the stove and place the chicken in a plate and keep aside.
Ground black pepper
Red chili powder
2 tsp yoghurt
Garlic n ginger paste
Whole cardamom about 4 pieces
Half a tsp whole cumin
1 tbsp butterMethod:
In the same pot used to cook the chicken, add some more oil and the butter to whatever oil is left from cooking the chicken.
Next add the cardamom, whole cumin, cinnamon sticks and cook for a few seconds then add the crushed tomatoes and continue cooking.
Now add the spices, ginger n garlic paste, yoghurt and continue cooking until the tomato curry is almost well cooked then add the cooked chicken pieces and continue cooking on medium low heat.
Finally add as much cream as you want until you get the desired amount of curry sauce. Mix well and taste for salt and at the end when the curry is ready, add the chopped coriander.
The butter chicken curry is ready when everything is well cooked.
Serve with a side of rice or naan.