Butter chicken, the traditional indian dish

Ingredients

Marinade:

• 1,5 Lbs chicken breast
• 1 Tbsp tomato paste
• 1 garlic clove
• fresh ginger
• salt
• 2 tsp garam massala
• 1 lime juice

Sauce:

• 2 Tbsp oil
• 1 onion
• 1 garlic clove
• fresh ginger
• 1 Tbp cumin seeds
• 1 tsp curcuma
• 1 tsp garam massala
• 2/3 cup water
• 14 oz peeled tomatoes
• 1/4 cup cashew nuts
• 3/4 cup water
• 1 Tbsp oil
• 1/4 cup butter
• 1/2 cup cream

Rice (optional):

• 1 cup basamti rice
• 1.5 cups water
• salt
• Fresh coriander

Materials

• 1 pan
• 1 hand mixer

Preparation

• Prepare the marinade:
  Mix the lemon juice, tomato paste, crushed garlic clove, chopped fresh ginger, salt and garam masala. Add the chicken cut into pieces and mix. Cover and refrigerate.
• Prepare the sauce:
  Pour the oil into a frying pan over medium heat. Add the chopped onion, crushed garlic clove and chopped ginger. Sauté until the onions are translucent.
  
• Add the cumin seeds, turmeric, garam masala and water. Mix everything and cook for a few minutes over medium heat, stirring occasionally. The water should evaporate.
• Add the peeled tomatoes and crush them into pieces then add the cashew nuts and water. Cover and cook over medium heat for 25-30 minutes.
  
• Pour a drizzle of oil (about 1 tablespoon) into a large skillet over medium-high heat. Add the chicken marinade and sear the pieces on all sides.
• Using a hand blender, blend the sauce (it is best to pour it into a large glass provided for this purpose to avoid splashing) until it is very smooth.
  
• Transfer the chicken pieces to the sauce and add the butter. Mix everything and simmer over low-medium heat for around ten minutes. You can add the cream at this time (and mix) or when serving.
• Rice:
  Place the rice, water and salt in a saucepan/pot over medium heat. Cover and cook for 10 minutes.
  
• It's ready! Serve with rice, chopped fresh coriander and why not delicious cheese naans?