BUTTER CHICKEN:

INGREDIENTS:

1 and 1/2 lb chicken, (boneless pieces).

1 medium size onion, diced.

1/2 tsp turmeric powder.

1/2 tsp chili powder.

1/2 tsp coriander powder.

1/2 cup sour cream or yogurt.

3-4 tbsp butter.

1 tsp cumin seeds.

1/2 tsp fennel seeds.

5 cardamom pods.

1 inch piece ginger.

5 garlic cloves.

1/4 cashew nuts.

4-5 sprigs of cilantro leaves, chopped.

2 cups water.

METHOD:

Clean and cut the chicken in to small boneless pieces. Fry the cumin seeds, fennel seeds, cardamom, ginger, garlic in one tablespoon butter for a minute. Grind all the fried ingredients, turmeric powder, chili powder, coriander powder, and cashew nuts into a smooth paste with enough water.

Heat butter on a skillet fry the diced onion, add chicken pieces and fry, turning frequently for two minutes. Add the ground paste mixture, one cup water, sour cream and mix well. Bring to a boil. Reduce heat, cover and cook 15-20 minutes, till the chicken pieces are soft and tender. Stir occasionally. When the chicken is almost done add the chopped cilantro leaves and cook for a minute and remove from heat.

"ENJOY COOKING AND EATING"