Serves 2-4
Ingredients
1 lb chicken breast
2 tsp kosher salt
½ tbsp turmeric
2 tbsp plain yogurt
2 tbsp tandoori masala
2 medium tomatoes
1 sprig spring onion, sliced
2 tbsp ginger garlic paste
3 tbsp cashews, ground
1 tbsp chili powder
1 tbsp cumin
1 tsp garam masala
1 tbsp unsalted butter
3 tbsp heavy cream
1 tbsp lime juice
1 sprig cilantro
Garam Masala Recipe
1 teaspoon cardamom
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon saffron
1 teaspoon peppercorns
1/2 stick cinnamon
1/4 teaspoon whole cloves
1/4 teaspoon whole nutmeg
Toast all of the spices in a sautee pan. Once toasted, grind the mixture through the Weston Multi-Seed Grinder.
Ginger Garlic Paste Recipe
1 tablespoon garlic, chopped
1 tablespoon ginger root, chopped
1 teaspoon olive oil
Puree all of the ingredients together in a Weston Stainless Steel Food Mill.
Tandoori Masala Recipe
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons ginger root, chopped
1 teaspoon mint, chopped
2 teaspoons dried chilis
1 ½ teaspoons tumeric
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon mango juice
Toast coriander, cumin, mint and ginger in a saute pan. Grind the mixture and remaining dry ingredients through the Weston Multi-Seed Grinder. Add mango juice.
How to Make Butter Chicken Marsala
Place chicken, tandoori masala , turmeric, yogurt, and a teaspoon of salt in a vacuum sealer bag and seal with a Weston Pro-2100 or Pro-2300 Vacuum Sealer to marinade more effectively. Leave to marinate for at least an hour.
In the meantime, smash cashews into smaller pieces, then grind with a Weston Multi-Seed Grinder.
Process the tomatoes into a paste with a Roma by Weston Tomato Press or Food Strainer & Sauce Maker.
In a medium saucepan, bring tomato paste, ginger garlic puree, spring onions, and chicken to a soft boil then reduce heat to simmer. Add cashew powder, chili powder, cumin, garam masala, and a teaspoon of salt. Mix thoroughly. Add butter, cream, and then cook till the chicken is done.
Top the butter chicken with cilantro and lime juice.
