Name: Indian Butter Chicken
Yield: 6
Cuisine: Indian
Ingredients: Onion: 1; Peeled Tomatoes: 500 g; Chilli Powder: a pinch of; Sugar: a pinch of; Extra Virgin Olive Oil: to taste; Ghi (Clarified Butter): 40 g; Ginger: 20 g; Garlic: 1 slice of; Tomato Paste: 15 g; Garam Masala: 1/2 teaspoon; Ground Cumin: 1/2 teaspoon; Ground Coriander: 1/2 teaspoon; Tandoori Chicken: 500 g; Fresh Cream: 60 g; Ghi (Clarified Butter): 30 g; Chili Pepper: to taste; Salt: to taste; Black Pepper: to taste; Cashew Nuts: to taste; Coriander Leaves: to taste

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Ingredients

Adjust Servings:

	1 Onion
	500 g Peeled Tomatoes
	a pinch of Chilli Powder
	a pinch of Sugar
	to taste Extra Virgin Olive Oil
	40 g Ghi (Clarified Butter)
	20 g Ginger
	1 slice of Garlic
	15 g Tomato Paste
	1/2 teaspoon Garam Masala
	1/2 teaspoon Ground Cumin
	1/2 teaspoon Ground Coriander
	500 g Tandoori Chicken
	60 g Fresh Cream
	30 g Ghi (Clarified Butter)
	to taste Chili Pepper
	to taste Salt
	to taste Black Pepper
	to taste Cashew Nuts
	to taste Coriander Leaves

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Features:

Cuisine:

Indian

30
Serves 6
Medium

Ingredients

1 Onion
500 g Peeled Tomatoes
a pinch of Chilli Powder
a pinch of Sugar
to taste Extra Virgin Olive Oil
40 g Ghi (Clarified Butter)
20 g Ginger
1 slice of Garlic
15 g Tomato Paste
1/2 teaspoon Garam Masala
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
500 g Tandoori Chicken
60 g Fresh Cream
30 g Ghi (Clarified Butter)
to taste Chili Pepper
to taste Salt
to taste Black Pepper
to taste Cashew Nuts
to taste Coriander Leaves

Directions

Индийской куинь курег курег основной кухня карри рецептъёс, курег курег но тандурь, ужзэс нырысь ик пиосмы куд-ын. Спартанец нимын, нош озьы ик вераны, огшоры такъя уг витё, тэркы, малы ке шуоно туж ашо, предложениосты специоссэ тыре но, ортчоз понна со потӥз пряный.

Базаысь чипы ваньмыз кутскиз тандурь , ма, скалъёсы доры ватсаськиз веттэт дасян понна пӧсь пряный, имбирен но юз-юз, кориандр. Индийской потэ ке, тон усто кухня дасяны тэркы, тани вӧй чипы оригинальной рецептъёс.

Steps

1 Done	Put the onion, garlic and ginger in a mixer and blend until you get a "paste". Add the tomatoes, the chili pepper, the sugar and season with a pinch of salt. Blend again and set aside.
2 Done	Melt the ghi in a wok over medium heat. Remember that the ghi melting point is much higher than normal butter, so you do not have to take all the precautions you need for normal butter. Well, add the mixture, mix, dilute with a glass of water and the spoon of tomato paste.
3 Done	Boil the preparation, stirring often, then let it simmer over a gentle heat for another 5 minutes: the sauce must firm up and become thick.
4 Done	Add half of the 30 grams of clarified butter, garam masala, cumin and coriander. Dip the chicken in the sauce and stir for 10 minutes. The chicken must get well flavored. Correct salt and pepper if necessary.
5 Done	At this point we are almost finished. Mix the fresh cream with a little spicy sauce or chili pepper. Be careful not to put too much spicy sauce, otherwise the dish becomes hot.
6 Done	Add the spicy cream to the chicken, stir and finish with the other 15 grams of butter. Serve the butter chicken with flakes of cashew nuts and a leaf of fresh coriander, perhaps accompanied by steamed rice.