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Shams' Butter Chicken
Shams' Butter Chicken

Before you jump to Shams' Butter Chicken recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are all sorts of activities that you can do to get wholesome. Intensive gym visits and directly defined diets are not always the answer. You can do little things each day to improve upon your health and lose weight. Make smart choices every day is a great start. A suitable amount of physical activity each day is also important. The numbers on the scale aren’t the only indicator of your lifestyle choices. It is more about making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to shams' butter chicken recipe. To cook shams' butter chicken you only need 19 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Shams' Butter Chicken:
  1. Get chicken breast, skinless, boneless
  2. Use Tandoori Mix powder
  3. Prepare white onion, finely chopped
  4. Use medium ripe tomatoes, coarsely chopped
  5. Prepare garlic, chopped
  6. Provide ginger, chopper
  7. Prepare coriander powder
  8. You need cumin powder
  9. Get turmeric powder
  10. Get Garam Masala powder
  11. Get cardamom powder
  12. Take cinnamon powder
  13. Prepare bay leaves
  14. Prepare Fenugreek leaves
  15. Provide curry leaves
  16. Take sugar
  17. Prepare handful unsalted cashew nuts
  18. Provide canola oil
  19. Take Salt to taste
Steps 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.

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