E&C Holiday Cookbook 2023

Instructions: 1. Cut chicken into ½ to 1-inch pieces. 2. Marinate chicken in the 1st marinate (lemon juice, chili powder and salt) cover let rest for 20 minutes. 3. Next add 2nd marinate (yogurt, kasuri methi, oil, turmeric, ginger, garlic paste, coriander powder, cumin powder and garam masala). Cover and let rest in the refrigerator for minimum 12 hours, preferred overnight) 4. In a blender add tomatoes, cashews and water (adjust water as needed) and blend to a puree. 2. Cook chicken in separate pan (cast iron brown better) and set aside. Do not over cook as this will make the chicken tough, and the chicken will finish in the sauce. 3. In a deep pan add ghee or butter and cinnamon stick, cloves and cardamoms. 4. When these start to sizzle, add ginger, garlic and green chili. Reduce heat to low and fry for an additional 2 minutes or until fragrant. Be careful not to burn. 5. Turn off heat and stir in the red chili powder, garam masala, cumin and coriander powder. 6. Next, stir in the tomato cashew puree. 7. Mix well and partially cover. Bring to a boil on medium heat, reduce to low or medium. Cook until the puree turns think (almost like a paste). Keep stirring occasionally. 8. If sauce thickens too much, you can add some water to thin and let simmer for 10 minutes. Final steps 1. Add chicken to the butter chicken sauce. Add more hot water is necessary. Cover and simmer for 5 to 10 minutes. 2. Add salt, sugar, kasuri methi. Taste and add additional garam masala and another tablespoon of ghee or butter for additional flavor. 3. Turn heat off and stir in heavy cream. Suggest spooning about a half cup of sauce to a bowl and adding heavy cream slowly to ensure it does not curdle. Then add the mixed contents back to the pan and mix well. Serve over rice, Jasmine, basmati. Warm some Naan (can be found at most grocery stores in the bakery section) and serve. Building the sauce 1. Remove chicken from refrigerator and bring close to room temperature.

Steve Borwege

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