Cooking and preparation time: 35 minutes
2 cubed chicken breasts
4 tbsp butter
1 onion, chopped
3 cloves garlic, chopped
1 tbsp garam masala powder
2 tbsp curry powder
1/2 cup salted cashew nuts
1 cup tomato coulis
1 can coconut milk
1 pinch paprika pepper
1 tbsp Greek yogurt
Salt and pepper (to taste)
In a hot skillet, melt the butter and brown the breasts without cooking them completely. Set aside.
In the same pan, sauté the onion for 2 minutes, then the garlic, spices and nuts.
Add the tomato coulis and coconut milk and cook for 5 minutes over high heat.
Pour everything into a bowl and, using a blender or food processor, puree. Add paprika and mix.
Return the sauce to the pan, add the chicken and cook for 5 to 10 minutes. Season and add Greek yogurt.
Serve your butter chicken with basmati rice and some crunchy vegetables.
* Important note: to sear your chicken and give it a nice color, your pan must be very hot; a pan that’s not hot enough will only boil your chicken. *
Enjoy your meal.