Instructions:

Part 1: The Marinade

• 4 skinless and boneless chicken thighs, cut in medium size cubes
• In a separate bowl, for the chicken you will need to marinade 2 tbsps plain Greek yogurt
• Add 1 tsp ginger paste or fresh minced ginger
• 1 tsp garlic paste or fresh minced garlic
• Mix ginger and garlic pastes into the yogurt until well combined
• Use smoked paprika if available, if not regular is fine
• 1 tsp smoked paprika
• 1 tsp curry powder
• Add garam masala (this is the most important spice! You can find it in any major US supermarket or around the world)
• 1 heaping tsp of the garam masala mix
• Add salt to taste
• Add juice of 1/2 a lemon
• Add the marinade to the chicken cubes
• Mix them very well, making sure the chicken cubes are coated all around with the marinade
• Cover the bowl with plastic and refrigerate for at least 2 hours (even better if overnight)

Part 2: The Chicken

• Time to cook the chicken
• In a deep pot heat 1 1/2 tbsp of butter
• Add 1 tbsp of corn oil
• Add the chicken pieces one at a time, make sure not to overcrowd the pot
• Brown the chicken pieces on each side in batches, until all the chicken is cooked
• Transfer the cooked chicken into a separate bowl, cover the bowl with plastic and set aside
• DO NOT get rid of the residual butter and all that was left in the pot after partially cooking the chicken (This is where all the flavor is)

Part 3: The Gravy

What you will need:

1 large onion chipped, 2 large tomatoes cut in cubes, minced garlic and ginger, a handful of cashews, butter (the more the merrier), a mix of the seasons we have been using, tomato paste

• Mince 3 cloves of garlic about 1 tsp of fresh ginger
• The Measoning Mix: 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp black pepper, 1/2 tsp garam masala, 2 tsps salt.
• Add butter to the pot
• Once butter is melted and hot, add the chopped onion
• Cook the onion for just a minute
• Add the spice mix and mix together
• Add tomato paste and mix together
• Add minced garlic and ginger, and mix together
• Add another piece of butter and mix
• Add tomato cubes and mix
• after 10 minutes, add 2/3 cup tomato sauce and a handful of cashews
• Mix the cashews into the sauce
• Add 1 cup water and adjust salt and pepper to taste, mix together
• Cover and bring sauce to a broil
• Cook on medium low heat for 1/2 an hour
• Allow sauce to cool off, then transfer it to the blender
• Purée sauce
• Add puréed sauce back to the hot pot
• Add 2/3 cup of cream
• Mix and heat
• Add the chicken cubes to the sauce
• Mix chicken into the sauce
• Add another piece of butter (it is called “Buttered Chicken” for a reason”)
• Give it a last mix
• Cover and cook on medium heat for 15 minutes

Part 4: The Rice

• While the chicken cooks, make some rice
• Use Basmati rice (optional)
• Optional: add aromatics (cardamom pods, 1/2 cinnamon stick, star anise, and a bay leaf)
• Add rice to the heated oil and aromatics
• Mix rice with oil to make sure it is throughly coated
• Add salt to taste
• Add hot water
• Proceed with cooking the rice as you usually do.
• When the food is done, garnish your dish with some basil leaves and whole cashews.
• Voila!