For Tempering

• 4 Tblspn Oil
• 2 Tblspn Ghee (Clarified Butter)
• 1 Cinnemon Stick

Fresh Produce

• 200g Boneless chicken cleaned and washed - cut into cubes
• 1 Medium onion finely chopped
• 3 Fresh tomatoes blended
• 2 Tspn garlic paste
• 1 Tspn ginger paste
• 1 cup fresh cream
• Fresh coriander / cilantro for Garnish

Zoha Dry Spices

• 3 Tblspn Butter Chicken Masala
• 1 Tsp salt
• 1/2 Tsp Cumin Powder
• 1 Tsp Corriander Powder
• 1 Tsp Tumeric Powder
• 1 Tsp Garam Masala

If you prefer Medium to Hot - add:

• 1/2 Tsp red chilli paste or red chilli powder
• 1/2 Tsp Fresh Green Chilli

Getting it done:

• Add the Oil & Ghee to a large saucepan. Add the cinnamon stick to the heated pan.
• Add the onions and sauté the on medium heat, until golden brown.
• Add the Blended tomatoes to the browned onions, then add the dry ingredients (salt, Turmeric, Cumin Powder, Coriander Powder)
• Add the Ginger and Garlic paste, and if you require a Medium to Hot curry add the Chilli to the onion and tomato mix. Stir well.
• Add 2 Tbsp Butter Chicken Masala to the tomato & onion mix, with a ¼ cup of water, allow to simmer on medium heat until the flavours come through (5-10 minutes)
• Marinate the Chicken cubes with 1 Tbsp Butter Chicken Masala while the Tomato & onion mix is simmering.
• Once the Tomato & onion mixture is cooked (the oil will separate from the tomato mix), add the marinated chicken cubes to the mixture
• Toss the chicken well with the mixture reduce the heat to low temperature, and allow to simmer for 5 minutes.
• After 5 minutes, toss the chicken and allow to cook for a further 5-7 minutes. (if the mixture requires moisture add less than a ¼ cup of water to the mix and reduce the temperature.
• Once the mixture is cooked the oil will separate from the curry.
• Add the Fresh cream and if required add 1 Tsp of Ghee and cook for 2 – 5 minutes
• Garnish with fresh Coriander and Garam Masala
• Serve with Naan Roti or Basmati Rice or Samp