Indian Butter Chicken (My Style)

There are tons of butter chicken recipes out there; some resulted in reddish gravy, some more in yellowish gravy; mine is kind of reddish and a bit spicy.

6 boneless, skinless, fats trimmed chicken breast, cubed

4 generous tbsp butter

1 large onion and 1 1/2 cm ginger, skinned, process into fine paste either using food processor or mortar and pestle

1/4 tsp each cinnamon powder, turmeric powder

2 tsp each minced garlic (store bought) and cayenne powder

1 tbsp ground coriander

1 handful almond, process into almond meal

1 can diced tomatoes with juice, 398 ml

1 tbsp tomato paste, regular

8 tbsp natural yogurt

salt to taste

1/4 c water if needed

Melt butter and saute onion & ginger paste followed with cinnamon powder; stir well. Add in minced garlic, followed with turmeric powder, chili powder, and ground coriander, stir well for about less than 1 minute, don't let it burnt.

Mix in the cubed chicken, turn to coat thoroughly, cook until chickens turn in color (pale white); add in ground almond, tomato paste and diced tomatoes with its juice; stir well. If it''s needed, you may add a little water so gravy won't be too dry while cooking.

Cook chicken for about half hour then add in yogurt, stir well, cook longer for 3-5 minutes.

This food for the soul is best served either with papadam or basmati rice.