Indian Butter chicken

Ingredients 
1 full chicken cut in small pieces
2 tablespoons ginger-garlic paste
1/2 cup yoghurt
10 small shallots
2 large tomatoes
1 cup cashews
1 large tablespoon poppy seeds (Optional)
3 teaspoon Kashmiri chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 teaspoons garam masala
1 cup cream
1 cup tomato soup (Trader Joes low-sodium tomato soup)
1 tablespoon fenugreek leaves (Kasuri methi)
Salt to taste
1/2 cup butter.

Step 1: Marinate the chicken with yoghurt, 1 teaspoon chilli powder, turmeric powder, and 1 tablespoon ginger garlic paste. Keep aside for atleast 3-4 hours.

 Step 2: Shallow fry the chicken and keep aside.






Step 3: Saute the shallots, tomato, cashew and poppy seeds, the remaining ginger-garlic paste in a pan with butter and cumin seeds. [You can skip this step and use the ready-made tomato soup as the base instead]

 Step 4: Add some tomato soup and grind the mixture to a thin consistency.

Step 5: Add the fried chicken pieces, garam masala, the remaining chilli powder and some cream. Add fenugreek leaves and let it cook until the chicken is done.








Step 6: Serve the chicken hot with bread or rice.