Butter Chicken Curry

Ingredients

• Tomatoes

  Crushed, canned

  800g

• Butter

  Unsalted

  ¼ cup or 57g

• Salt

  Table

  1 dash or 0.4g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Fenugreek seed

  Spices

  ½ tsp or 2g

• Honey

  2 tbsp or 42g

• Curry powder

  Spices

  1 tsp or 2g

• Cream

  Kroger

  8 oz or 227g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 full breast (both fillets) or 290g

• White rice

  Long-grain, regular, cooked

  1 cup or 158g

Directions

1. Put the tomatoes in a pan along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Remove and set aside to cool.
2. Blend the mixture in a blender and strain. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute. Add the pureed tomatoes and cook for two to three minutes.
3. Dry roast the kasuri methi in a microwave or on a tawa. Crush. Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute.
4. Add the crushed kasuri methi and garam masala powder. Mix and cook for a minute.
5. Add cream only if you need to use the gravy immediately.

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