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The ingredients needed to cook Carmen's Butter Chicken:
- Provide 2 lb chicken breast, skinless, boneless
- Get 3 tbsp Tandoori Mix powder
- Prepare 1 medium white onion, finely
- You need 2 medium ripe tomatoes, coarsely
- Get 3 clove garlic, chopped
- Use 1 tsp ginger, chopped
- Use 1/2 tsp coriander powder
- Take 1/2 tsp cumin powder
- Get 1/2 tsp turmeric powder
- Use 1 tsp Garam Masala powder
- Use 1/4 tsp cardamom powder
- Provide 1/4 tsp cinnamon powder
- You need 3 bay leaves
- Take 2 tbsp Fenugreek leaves
- Get 2 tbsp curry leaves
- Provide 1 tsp sugar
- Get 1 handful unsalted cashew
- Get 3 tbsp canola oil
- Provide to taste Salt
Instructions to make Carmen's Butter Chicken:
- Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight. - This is essentially Tandoori chicken.
- Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Baking the chicken can take anywhere between 20 - 35 minutes depending on what kind of convection oven you have.
- Place a large cooking pot on a stove set to medium-high heat. Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot. Cover pot with lid, stirring occasionally until the onions turn translucent.
- Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly. The tomatoes should prevent the mixture from becoming too dry, but if it does get too dry, add in some water.
- Stir the mixture for a few minutes, and then pour it out of the cooking pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the cooking pot, keeping the pot on low heat. Use a spoon or spatula to scoop out as much of the sauce as possible from the blender. There's no need to wash the blender for now.
- Add the bay leaves to the cooking pot
- Take the Tandoori chicken from step 2, and pour it, including all the juices, into the cooking pot, and mix thoroughly
- Put cashew nuts into the (creamy) blender, and add 1/2 a cup of water, and a few pinches of salt. Blend until all the cashews are ground up and the mixture turns milky.
- Gently pour the cashew mix into the saucepan, and stir.
- Add in fenugreek leaves, and stir some more. Let it stand for a few hours before serving. Or better it, refrigerate overnight, and serve the next day.
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