How to make Delicious Butter Chicken

There is no better way to get into a man's heart than through his stomach. So this is my recipe for your valentine dinner. Being a mother of two girls I have experimented a lot with different cuisine from around the world. Cooking has been passion for years, an art bestowed by my mother and God on me. Well, this is an Indian Recipe of the Mughal Dynasty. The Mughals have been famous for their cuisine rich in cashew, clarified butter, cheese etc. Since this is a recipe of the royal families it is also rich in calories. So watch out, those who are calorie watchers.

Difficulty: Moderate

Instructions

Things You'll Need:

• Chicken Breast - 450grams
• Capsicum - One Big cut into cubes
• Onion- 3 large chopped
• Tomatos- 1 medium
• Ginger- one inch
• Cream - 3 oz
• Salt to taste
• Turmeric powder - One teaspoon
• Coriander leaves - a bunch chopped
• Cashew paste - 3 tablespoon
• Chili powder - half teaspoon

1. Defrost the chicken breast and cut into cube of one inch each and then drain off excess water. Heat a non-stick pan and then add 2 tablespoon of vegetable oil in the pan.

2. Once heated add chopped Onion and saute well until the onions are translucent and tender. Then add chopped ginger, tomatoes and chicken cubes. Let the chicken cook in the onion juices with the lid closed and low flame. Add turmeric powder and Chili powder just before the lid is closed. Add a few tablespoon of water if there is not enough juices to cook the chicken.

3. Once the chicken is half done add capsicum and also cashew paste. Once the chicken is fully cooked add coriander leaves, and let it cool down. Finally add cream to it mix well and serve.

Tips & Warnings

• Only add the cream once the gravy is cool, otherwise it may get curdled.
• Soak cashew in little milk or water just to make a smooth paste, use at least 10 - 15 cashew for this recipe.