Butter Chicken

6 single chicken breasts
2 tsp garam masala
2 tsp ground coriander
3/4 tsp chili powder
2 tsp grated fresh ginger
3 cloves garlic crushed
2 T white vinegar
1/4 C tomato paste
1/2 C yogurt
1/3 C butter
1 large onion, finely chopped
1 cinnamon stick
4 cardomom pods bruised
1 tsp salt
3 tsp paprika
425g can tomato puree
3/4 C chicken stock
1 C cream

– Cut chicken breasts into 3 pieces each
– Combine garam masala, ginger, garlic, vinegar, yogurt and paste in a bowl, add chicken, coat with marinade and refrigerate overnight
– Heat butter in large pan, add onion, cinnamon, and cardomom. Add chicken mixture; cook stirring, 5 minutes
– Add salt, paprika, puree and stock; simmer uncovered 10 minutes, stirring occasionally. Add cream; simmer about 10 minutes or until chicken is tender



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