Authentic Butter Chicken

This recipe was given to me by an Indian Colleague at work. He is desperately trying to get me out of cooking Indian from a Jar. I played around with his qtys used thighs instead of breasts and added the onions. Even he was pretty impressed with this effort. Its a family favourite now.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1⁄2 kg chicken thigh, diced
• 2  medium onions, finely chopped
• 1  tablespoon  vegetable oil or 1  tablespoon  peanut oil
• 1  tablespoon  minced ginger
• 1  tablespoon garlic paste
• 2  teaspoons garam masala
• 2  teaspoons sweet paprika
• 2  teaspoons ground coriander
• 2  teaspoons sweet paprika
• 1⁄4 teaspoon chili powder
• 2  cinnamon sticks
• 3  cardamom pods
• 1  tablespoon white sugar
• 2  tablespoons lemon juice
• 475  g diced tomatoes or 475  g tomato puree
• 3  tablespoons ghee or 3  tablespoons butter
• 1⁄4 cup  cream
• 1⁄2 cup plain yogurt

Directions

1. In a wok or large pan, add oil, sautee onion and set aside.
2. Brown diced chicken until just cooked and set aside.
3. Melt ghee over medium heat in wok or pan.
4. Add ginger, garlic, garam masala, sweet paprika, coriander and chilli powder to the melted ghee, maintaining medium heat.
5. Stir with a wooden spoon until aromas are released from the spices and they start to turn into a paste (about 1 minute) Be careful not to let it burn.
6. Return onion and chicken to the wok or pan, stirring until everything is coated in the spice paste.
7. Add diced or pureed tomatoes and sugar.
8. Bring to the boil and simmer for 20 minutes. (Sauce should start to thicken).
9. Add lemon juice, cream and yogurt. (For creamer sauce add more yogurt and cream).
10. Simmer for 2 minutes.
11. Serve over steamed rice.