When you hear the word indian food the most popular menu item that comes to mind must be curry, right? Have you ever wondered how to make it yourself, well now you can. This deliciously creamy, flavourful butter chicken is sure to give your tastebuds a delightful kick. And its easier to make than you think!

Ingredients:

3 pieces chicken thighs
400g chopped tomatoes
200ml double cream
1/4 cup yougurt
1 yellow onion
1 bay leaf
1 cinnamon stick
1 tbsp tomato puree
1 tsp ground cumin
1 tbsp vegetable oil
1 tsp smoked paprika
3 tbsp ginger paste
3 tbsp garlic paste
3 tsp tumeric powder
3 tbsp unsalted butter
2 tbsp salt
2 tsp chilli powder
2 tsp coriandor powder
2 tsp mixed curry powder

Recipe:

Marinate your chicken! - Mix 2 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp salt, 1/4 cup yougurt, 1 tsp ground cumin, 1 tbsp coriandor powder, 2 tsp tumeric powder, 1tsp mixed curry powder, 1 tsp smoked paprika - Marinate in fridge for 1 hour
Heat up a pan with vegetable oil and add marinated chicken (dont fully cook the chicken) - Then take it out
In the same pan , add more oil, a cinnamon stick, chopped onion, and a bay leaf
When the onions start to change colour , add the rest of your ginger and garlic paste along with the other spices. - cook for two minutes on medium heat.
Next, add the tomatoe paste and chopped tomato - stir well
Take out the cinnamon stick and bay leaves , then blend the mixture.
Add the sauce(mixture) back into the pan along with 200ml double cream and the chicken.
Let it simmer for 10-15 mins.
Serve with rice or naan and garnish with coriandor
"Bojahn kaa aanand lijiye (enjoy!)

Fact about Butter chicken:

First served back in the 1950s, its invention is attributed to three Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahalrestaurant in Delhi. The simple answer came when a Bengali customer came to the restaurant and tried to order a simple chicken curry.