Recipe of Award-winning Shams' Butter Chicken

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, shams' butter chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Shams' Butter Chicken is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Shams' Butter Chicken is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have shams' butter chicken using 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Shams' Butter Chicken:

1. Take 1 lb chicken breast, skinless, boneless
2. Make ready 2 tbsp Tandoori Mix powder
3. Get 1 medium white onion, finely chopped
4. Take 3 medium ripe tomatoes, coarsely chopped
5. Make ready 3 clove garlic, chopped
6. Make ready 1 tsp ginger, chopper
7. Take 1/2 tsp coriander powder
8. Make ready 1/2 tsp cumin powder
9. Get 1/2 tsp turmeric powder
10. Make ready 1 tsp Garam Masala powder
11. Get 1/4 tsp cardamom powder
12. Prepare 1/4 tsp cinnamon powder
13. Take 3 bay leaves
14. Prepare 2 tbsp Fenugreek leaves
15. Make ready 2 tbsp curry leaves
16. Prepare 1 tsp sugar
17. Prepare 1/2 handful unsalted cashew nuts
18. Take 3 tbsp canola oil
19. Prepare 1 Salt to taste

Instructions to make Shams' Butter Chicken:

1. Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight.
2. Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Bake for about 15 to 20 minutes until the chicken releases a decent amount of juice.
3. Place a large cooking pot on a stove set to medium-high heat. Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot. Stir occasionally and keep the pot covered until the onions turn translucent.
4. Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly. The tomatoes should prevent the mixture from becoming dry, but if it does get too dry, add some water.
5. Stir the mixture for a few minutes, and then pour it out of the pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the pot, keeping the pot on low heat. Use a spoon or spatula to scoop out as much of the sauce as possible from the blender. Do not rinse the blender just yet.
6. Add the bay leaves to the cooking pot.
7. Take the Tandoori chicken from step 2, and add it, including all the juices, into the cooking pot, and mix thoroughly.
8. Add cashew nuts into the unwashed blender, along with 1/2 cup of water, and a few pinches of salt. Blend until the mixture turns milky.
9. Gently pour the cashew mix into the saucepan, and stir.
10. Add in fenugreek leaves, and stir some more. Let it summer for 5 to 10 minutes before turning off stove. Serve with warm basmati rice, naan, or parathas. For even better results, refrigerate overnight, and serve the next day.

So that’s going to wrap this up for this exceptional food shams' butter chicken recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!