Butter chicken

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500gr Chicken

2 tablespoon greekyoghurt 10%

1.5 teaspoon garam masala

1.5 teaspoon hot & spicy mix

1.5 teaspoon cumin

0.5 teaspoon salt

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Saus

400gr skinned tomatoes

150ml whipped cream

120ml water

60gr butter

30ml olive oil

2cm ginger

2 hands of cashew nuts

2 toes of garlic

1.5 teaspoon hot & spicy mix

1.5 teaspoon kurkuma

1 tablespoon garam masala

1 tablespoon sugar

1 hand basil

1 teaspoon cumin

1 teaspoon salt

0.5 red onion

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Chicken

1. Cut the chicken in smaller pieces and mix with the greekyoghurt, cumin, garam masala, hot & spicy mix, salt. Marinade minimum 1 hour, preferably all night.

2. Cut the onion. Cut or squeeze the ginger in small pieces. cut or squeeze the garlic in small pieces.

3. Heat a big pan on average high fire. Cook the chicken on all sides and take it out. Do not worry about the chicken being ready, it will be added again to the sauce later.

   Sauce

4. Put one third of the butter of the sauce in the same pan with the olive oil. Add the onion for 1 minute to the pan. Add the ginger, garlic, cumin, garam masala, hot & spicy mix and kurkuma. Bake for 1 minute and then add the skinned tomatoes, water and cashew nuts. Put a lid on the pan and let it cook slowly for 15 minutes.

5. Mix the sauce with a blender and put it back in the pan. Add the rest of the butter (two thirds), whipped cream, sugar and salt. Mix well.

   Mix together

6. Add the chicken and cook slowly on low temperature for about 10 minutes.

7. Taste the sauce and if you need to more salty or sweet use the salt or sugar to get the right taste.

8. Serve with rice, naan and basil.