Servings: 6
Ingredients
- 6 Chopped Garlic Cloves Chopped
- 1 Tsp Cumin Seeds
- 4 Cloves
- 1/2 Tsp Mustard Seed
- 4-5 Cardamom Pods Take the seeds out
- 2 Tsp Butter Chicken Masala
- 2 Tsp Fresh Cilantro Leaves Chopped
- 1 2 inch piece Fresh Ginger Root Chopped
- 2 Large Spanish Onion Sliced
- 2 Large Red Tomatoes Sliced
- 1 Tsp Red Tandoori Masala
- 1 Tsp Turmeric Powder
- 1 Tsp Sea Salt
- 2 Tbsp Soy Sauce
- 1-2 Cups Water
- 1/2 Cup Cream
- 6-8 Chicken thighs Clean and cut into small pieces
Instructions
- Prepare the chicken pieces, set them aside and keep them ready.
Heat oil in a pan Add all the dry seed spices including cumin seeds, mustard seeds, cardamom seeds, and cloves.- Cook for about 1-2 minutes for the spices flavour to come out
- Add chopped garlic, and cook till it turns light brown
- Add sliced onions, and cook till light brown
- Add chopped ginger and cook for half a minute
- Add sliced tomatoes and let them cook nicely
- Once all the base is ready, let it cool down for 5 minutes, and blend it in a blender to get a nice smooth paste
- Pour the paste back to the same pan and all other spices, Start with the turmeric powder first and cook for 1-2 minutes
- Add red tandoori masala, soy sauce, and let everything cook again for 5 minutes
- Add water, and let it come to boil
- Add chicken pieces, and cook them until you get desired tenderness
- Add cream in the end and let it cook with the rest of the paste for another 5 minutes
- In the end add Butter Chicken Masala, and garnish with cilantro leaves
- Serve with rice or Nan bread
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