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Butter Chicken with Jasmine Rice by Nikki Vespoli serves: 6

Ingredients:

4 tsp.

butter, melted

1/2 c.

cashew nuts, chopped

1/3 c.

cilantro leaves

jalapeño, diced

1 tbsp

coriander powder

1 tsp

cumin seeds

2 tsp

ginger paste, divided

2 tsp

garlic paste, divided

1 pint

fresh cream

4 tbsp

oil

2 med

onions, chopped

2 lbs

boneless skinlees chicken breast

1/4 c.

water

4 tsp

red chili powder, divided into two piles

Salt to taste

1 tsp

sugar

1 lb

tomato, chopped

3 squirts

tomato ketchup

2 c

jasmine rice, prepared

Directions:

1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder. Cut chicken into small bite sized pieces and thoroughly coat in the mixture.
2. In a good skillet, add 4 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside.
3. To the leftover oil add cumin seeds, cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
4. Add 1 tsp. ginger paste, 1 tsp. garlic paste, chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c. water to the mixture and cook on medium heat for 10 minutes (or until tomatoes have broken down), stirring occasionally.
5. Now add the mixture to a blender or food processor and add melted butter and cream. Blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add cayenne pepper and/or salt, to taste, and blend some more.
6. Return the sauce to the pan and add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.
7. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
8. Serve over Jasmine rice and garnish with cilantro.