No Fuss Butter Chicken

INGREDIENTS

500g Chicken Fillet-cubed and drained
100g Butter
1 cinnamon stick
1 Elachi (cardomom)
3 whole black peppercorns
1 large onion grated and drained
1 bayleaf
1 Fresh Cream
1 Dessert cream
Salt and Pepper to taste
2 heaped tablespoon Masala
1 heaped tablespoon Tumeric
Handful of fresh dhania (coriander)
1 heaped tablespoon green masala
1 teaspoon plain garlic crushed
Half teaspoon Dhana Jeeru (Cumin) Pounded

METHOD

Use a heavy based pot and put on high heat. Melt butter and add cinnamon Elachi (cardomom) and peppercorns let stir for a few seconds. Add onions and bayleaf and let cook till onions start to change colour. Drop heat to low. Add all spices and let cook. Mixture will become pastey. Cook masala for about 30 seconds full then add Green Masala and Garlic. Give it a couple seconds and add chicken. At this point the heat must be low. The chicken needs to cook out. This takes about 4 minutes. Add the Dhani saving a few sprigs for garnish. Leave it to cook on low for a further 7 to 10 Minutes. During this time combine fresh cream and dessert cream together and then add to pot stirring constantly to avoid burning. Once fully incorporated let cook for 5 minutes but keep checking the pot it must not catch at the bottom. Switch stove off completely but leave the pot on. Garnish with dhania (coriander) and TADA. The longer it stands the better the flavour.

Serve with yummy Garlic Naan or even plain rotis and some delish pickles

INFO & TIPS

This recipe is my original recipe. We get so tired looking at yummy food and when we attempt it theres a million ingredients. So I came up with a flop proof recipe for an all time favourite to help me save time and energy. Hope you enjoy it

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