Stratus Butter Chicken



Butter Chicken Sauce

4x 7oz breast of chicken cubed 3 cups fresh tomato puree
  (canned tomatoes are OK)
Chicken Marinade
½ cup unroasted cashews and ½ cup water
4 tbls Tandoori masala powder (soaked for 1 hour and puréed)
1 ½ tbls plain yogurt 3 tbls vegetable oil or ghee
Juice from ½ a lemon 1 ½ med sliced red onion
1 tbls vegetable oil 1 tbls- minced garlic
  1 tsp- garam masala
  2 tbls- ground coriander
  ¾ tbls- Indian chili powder
Serves 4-5 People
¾ tbls- turmeric
  1 ½ tbls- ground cumin
  1 tbls- ground fennel seed
  1 tsp fenugreek
  ¼ tsp salt
  ¼ cup 35% cream


Cube each chicken breast into 8 pieces
Mix together all marinade ingredients and chicken. Let marinade for at least 2 hours or overnight.
Cook chicken on a baking sheet at 400 degrees for 15 minutes or until cooked through.
Sauté red onions with the oil or ghee until golden on med heat
Add minced garlic and sauté for 1 minute
Add all spices and salt and sauté for an additional 2 minutes
Add tomato puree and cook at med heat for 5-7 minutes
Add puréed cashews and cook for an additional 5 minutes
Add chicken and 35% cream and let simmer for 4 minutes
Your butter chicken is ready to serve


Serve with naan bread and rait