Butter Chicken

1kg chicken, thighs
4 tsp MA’s Garam Masala Powder
2 tsp MA’s Chili Powder
3 tsp MA’s Ginger Paste
1 tsp MA’s Coriander Powder
Juice of 2 limes
2 tbsp.  Tomato paste
250g curd
100g butter
2 onions, sliced thinly
1 tbsp.  MA’s Garlic Paste
1 MA's cinnamon stick
3 MA’s Cardamom
1 tbls  MA’s Chicken Stock Powder dissolved in 1 cup water
400g tomato puree
150g cream

Step 1

TextIn a large bowl mix together the chicken, MA’s garam masala, MA’s chili powder, MA’s ginger paste, MA’s coriander powder, lime juice, tomato paste and curd. Cover and refrigerate for at least 1 hour.

Step 2

In a pan melt the butter and add the onion and garlic paste. Cook until the onion is just transparent.

Step 3

To the pan add the MA’s cinnamon and MA’s cardamom. Stir until fragrant.

Step 4

Put the marinated chicken in the pan and cook for 3 minutes.

Step 5

Add the stock powder in water and the tomato puree.

Step 6

Bring to boil then reduce heat and simmer until the chicken is tender.

Step 7

Stir in cream and cook until heated through, do not allow to boil.

Step 8

Remove cinnamon and cardamom and serve with hot white rice or naan.