Butter Chicken (Jimmy's Recipe)

Ingredients:

4 Skinless Chicken Thighs – cut up into bite sized pieces

Spices to be blended to coat Chicken in
½ teaspoon Chili Powder	½ teaspoon Ginger Powder
½ teaspoon Ground Cumin	½ teaspoon Turmeric Powder
½ teaspoon Garam Masala	½ teaspoon Paprika Powder
½ teaspoon Cinnamon	½ teaspoon Keens Curry Powder
½ teaspoon Ground Coriander	Salt to Taste
4 tablespoons plain flour

Spices to be blended and added Sauce Mixture
½ teaspoon Chili Powder	½ teaspoon Ginger Powder
½ teaspoon Ground Cumin	½ teaspoon Turmeric Powder
½ teaspoon Garam Masala	½ teaspoon Paprika Powder
½ teaspoon Cinnamon	½ teaspoon Keens Curry Powder
½ teaspoon Ground Coriander	Salt to Taste

Sauce Mixture
425gr Can of Tomato Puree	2 tablespoons Tomato Paste
A good Handful of Cashews (crushed)
150ml of Pure Cream
50gr Butter
2 tablespoons Honey

Preparation of Spices

I like to prepare the spices before I start anything else.  Measure out and place the spices into two separate piles on a dinner plate (or in bowls).  Give them a good mix around.

 

Preparation (and method) for Chicken:

Place well blended spices and flour into a plastic freezer bag and shake a little to mix together well. Add in a few of the chicken pieces at a time to the bag and shake, to cover with flour mixture. Place in well oiled grill tray (with the grill actually removed) and grill on a medium to high heat – turning often, until browned and cooked.  Alternatively, you can cook the chicken in a baking tray in the oven.  On maybe about 220C.  After about 20mins check regularly to turn pieces.  If it looks like the pieces may be burning - turn down the oven :-).

Method for Sauce:

Put Tomato Puree & Tomato Paste into a saucepan and mix together well – boil with lid on for 10 – 15 minutes. 

While this is cooking start coating the chicken and place it on the grill tray/backing pan.

Once you've popped the chicken under the grill/in the oven then you can get back to prepping the sauce.

Add Sauce Spices to Tomato mixture in the saucepan and stir in well.  Turn the heat down just a fraction.

Cover and boil over medium heat for 5 minutes – stir occasionally. 

Add in Butter and stir in well until Butter has melted – cook for 5 minutes, stirring almost constantly. 

Pour in cream and sprinkle Crushed Cashews into Sauce mixture – stir well, turn heat down to low.  Add Honey and stir in well.

When Chicken is cooked add to Sauce and allow to simmer gently for a little while before serving with Basmati Rice.