Classic Butter Chicken

Classic Butter Chicken

Yummy, delicious and spicy Butter Chicken. One of my favorites and probably one of the most popular Indian dishes!
I learned this recipe back when I was in cooking school and since then I've been cooking it quite often. This dish requires a bit of planning ahead - due to it's marinating time - but the wait is well paid off. The heat level is mild, if you like your food HOT, you are welcome to add more Cayenne Pepper. :)
Serving suggestions are with Basmati Rice and / or Naan bread. 

Preparation time: 45 minutes (not including marinating period)
Yield: 2 portions

Ingredients

•  4 Chicken legs, de-boned and skin off (dark meet holds better the long time of cooking)
•  1/2 Medium onion
•  1 tsp Fenugreek
•  1 tsp Cumin
•  1 tsp Coriander
•  1/2 tsp Tumeric
•  1 tsp Cayenne pepper 
•  1 tsp Ground ginger root
•  Salt and pepper to taste
•  1/2 tbsp Butter
•  1/2 tbsp Oil
•  2 tbsp Yogurt
•  3 tbsp Heavy Cream
•  1 Can of whole tomatoes
•  2 tsp Chopped Cilantro
•  1/2 cup Cashews

For the marinate, start by toasting your spices (fenugreek, cumin, coriander, tumeric and cayenne pepper), being careful not to burn them. Then ground the spices and mix them with the yogurt. Rub the chicken with the mixture and leave them marinating in the Fridge for at least a couple of hours (ideal marinating time is of 24 hrs).

When you are ready to start cooking, add butter and oil to a pan and heat it to medium-high. Add diced onion and ginger and cook until softened. Then add the marinated chicken and cook it until lightly browns on both sides. Add the tomatoes and a little bit of the tomato juice and bring it to a simmer. Cover the pan and let it cook for 30 minutes, always checking to make sure there is enough liquid in the pan to maintain it simmering. To finalize, add the heavy cream, cook it for a little bit to help it incorporate into the sauce, season with salt and pepper and top it with cashews and fresh chopped cilantro.