Butter Chicken

INGREDIENTS
6 (1kg) single breast fillets
2 tsp garam masala
2 tsp ground coriander
¾ tsp chilli powder
2 tsp grated fresh ginger
3 cloves garlic, crushed
2tbs white vinegar
¼ cup tomato paste
½ cup yoghurt
80g butter
1 large (200g) onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1 tsp salt
3 tsp sweet paprika
425g can tomato puree
¾ cup chicken stock
1 cup cream

METHOD
Cut chicken fillets into 3 pieces each.
Combine ground spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl.
Add chicken, coat with marinade.
Cover, refrigerate overnight.
Heat butter in a large pan.
Add onion, cinnamon and cardamom, and cook, stirring, until onion is browned lightly.
Add chicken mixture and cook, stirring, about 5 minutes.
Add salt, paprika, puree and stock.
Simmer, uncovered, 10 minutes, stirring occasionally.
Add cream, simmer 10 minutes or until chicken is tender.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian