Ingredients:
1 pound boneless chicken breast, cut into bite-size pieces
1 tablespoon lemon juice
1 tablespoon ginger garlic paste
1 teaspoon salt
2 tablespoon unsalted butter
2 ounces red onions, chopped
4 cloves garlic
12 cashew nuts
1 black cardamom
4 cloves
1 bay leaf
1 tablespoon red curry
1 stick cinnamon
1 pound tomatoes, chopped
2 cups water
1 cup yogurt
1 tablespoon lemon juice
4 tablespoon vegetable cooking oil
1.5 tablespoon red chili powder
1 teaspoon salt
Instructions:
To begin, first marinate the chicken by placing the chicken into a large bowl. Mix the lemon juice, ginger-garlic paste and salt in a bowl with chicken.
Let marinate for 20 minutes.
For the curry sauce, use a large deep pot.
Add butter, onions, garlic, cashew nuts, cardamom, cloves, bay leaf, red curry, tomatoes and water.
Mix all together and let simmer for 20 minutes, stirring occasionally.
Pour cooled curry sauce into a large bowl and blend it to a smooth, soupy liquid.
For second chicken marination, add oil and red chili powder into a large bowl.
Add the chicken that has been marinated for 20 minutes and mix.
Add the yogurt, lemon juice and less than 1 teaspoon of salt.
Mix together and let sit for another 20 minutes.
Add butter and oil into a large deep frying pan on high heat.
Use tongs to place marinated chicken pieces into the pan. Be sure the chicken pieces are not touching.
Sear chicken for two minutes on each side (total of four minutes).
Use a large wok or large deep frying pan for the final combination.
Add 2 tablespoon butter into the pan on medium heat.
Add ½ teaspoon chopped ginger and one red chili pepper into the pan and mix to melt the butter.
Add the blended mixture into the pan.
Add ½ teaspoon sugar and less than 1 teaspoon of salt.
Mix and wait until the mixture boils. Add the cooked chicken. Let it simmer for two to three minutes. Pour into a bowl and add 2 tablespoons of yogurt. Enjoy with rice.
Watch the India Club make butter chicken on BYU–Hawaii's YouTube here.