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1
Chicken:
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2
Chop chicken into chunks.
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3
In a bowl, mix together chicken, healthy dollop of ginger/garlic paste, coriander powder, salt and chili powder.
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4
Coat bottom of deep pan with vegetable oil and heat medium until nice and hot.
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5
Add chicken and fry until browned.
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6
Do not overcook your chicken!! It will have time to keep cooking later on in this recipe.
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7
Remove chicken - set aside and cover. Leave the juices in the pan!
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8
Sauce (part one):
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9
Adjust flame to medium-low setting.
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10
Add your onion, chopped garlic and green chili peppers to the remaining chicken juice and sizzle for about a minute.
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11
Add 1 1/2 cups water and stir - making sure everything that is stuck to bottom of pan is mixed in nicely.
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12
Add tomatoes, tomato puree, dash of salt, pinch of black pepper, dollop ginger/garlic paste, fenugreek, cashews, chili powder, cumin seed and coriander.
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13
Simmer and cover. Cook stirring sporadically until tomatoes are well done and super mushy.
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14
Remove pan from heat and let cool for a few minutes. Pour mixture into a blender and blend until smooth. Rinse your pan and return to stovetop.
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15
Sauce (part two)
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16
There will inevitably be a bit more chicken juice on the plate the chicken is now resting on. Using your hands as a strainer and without letting the chicken fall in the pan, get those remaining juices in there and add your stick of butter. Yes, a whole stick! Turn the heat to medium low and get that butter/juice mixture melted down.
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17
Add back your now-blended sauce and taste it. Add salt and a bit of water as needed. This is a sauce that is meant to be served over rice so it shouldn't be too thick
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18
Add your sugar and a couple squirts of good ol' ketchup .
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19
Stir in cream and add back chicken. Bring to a simmer and let cook for another few minutes.
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20
Remove from heat and add a few pinches of garam masala to taste.
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21
Serve over bed of basmati rice and enjoy!
