(1/2 cup) Chicken stock water plus a stock cube of fine
400ml (14oz.) Passata 2 tbsp tomato purée 2 tsp
How to make butter chicken curry
First of all, Mix the marinade ingredients with the chicken and place them in a bowl. Cover the bowl. Now Allow marinating for at least 1 hour or up to overnight.
Blend the chopped onion, 4 garlic cloves, and the water in a food processor until smooth. (If you are using fresh ginger, rather than pre-minced, you can also add the ginger to the food processor).
Next, In a large saucepan, heat the butter and oil on medium heat.
Now Cook the ginger, garlic, and minced onion in a pan for about 5-6 minutes. After this, Stir occasionally until the onions begin to brown around the edges.
Place the chicken in a pan. Now Cook for 3-4 minutes or until it is sealed.
Stir in the garam masala (gram powder), curry powder, paprika, and cinnamon.
Next, Stir for about one to two minutes until the spices release their aromas.
After this, Add the stock, tomato puree, and passata to the mixture.
Next, Bring to a boil, and let simmer for 15 minutes.
Stir in the cream, then remove the cardamom.
Now Serve with rice and sprinkled with freshly chopped coriander