Butter Chicken

INGREDIENTS:

1kg boneless, skinless chicken breast, cubed Allifas salt and pepper, to taste

2 tsp Allifas chilli powder

½ tsp Allifas turmeric

6 tsp butter, divided 1½ cups yellow onion, diced

3 tsp Allifas garam masala

1 tsp Allifas cumin 1 tsp Allifas cayenne pepper

1 tbs ginger, grated 3 cloves garlic, minced

1 Allifas pure cinnamon stick 400 ml tomato sauce

1 cup water and cream Cilantro (coriander) to garnish

METHOD:

In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chilli powder and a teaspoon of turmeric. Let sit for 15 minutes to marinate.

Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.

Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, the remaining teaspoon of chilli powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper.

Cook until fragrant.

Add the tomato sauce and bring to a simmer.

Add the water and cream and return to a simmer.

Return the chicken to the pot, cover, and simmer for another 10 to 15 minutes.

Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.

Serve the chicken over rice and garnish with cilantro (coriander).