This is a recipe by my wife. She is a passionate foodie. My daughter and her students at the cookery school (Curry Coddler, where she teaches Indian cookery), love this recipe. It may look difficult to cook and you may get intimidated by the list of ingredients, but its simple and quick to do.
Marinate chicken pieces with very little salt and 1 teaspoon of butter chicken masala powder OR garam masala powder for 15 minutes.
Peel & grind an onion to paste and grate ginger and garlic ,
Puree fresh tomatoes.
Deep fry marinated chicken pieces until almost done and keep aside.
Heat butter in a deep frying pan/sauce pan over a medium heat (preferably non stick). Add grated onion, and fry until it’s brown.
Add grated ginger & garlic and sauté for one minute. Now add pureed tomato and the tomato paste. Cook for 4-5 minutes until the oil seperates from the mixture.
Cool the mixture a little, blend it in a blender and pour it back to the same pan.
Add remaining 2 teaspoon garam masala or butter chicken masala and salt to taste and stir.
Now add chicken pieces to it, cover and simmer for a few minutes until the chicken is almost cooked.
Add fresh cream (save about 3 tablespoon for garnishing), sugar and cardamom powder. Simmer for another 2 minutes. If you feel the sauce is less or is thick; then you may add some milk to it and simmer for another 2-3 minutes. And you are ready to serve.
Garnish with 3tbsp of cream.
Serve hot with naan or rice.
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