Butter Chicken

We cut the chicken breasts into cubes as shown in the video.

We add a third cup of yogurt, a mashed garlic clove, a teaspoon of garam masala, a teaspoon of paprika, a teaspoon of dried coriander, and a teaspoon of hot pepper to the chicken, then mix well.

We cover the bowl and leave the chicken in the marinade for two hours or overnight in the refrigerator.

In a pot over the heat, we add a tablespoon of olive oil, then add the marinated chicken and stir until cooked, then remove it from the pot and set it aside.

In the same pot, we add a tablespoon of butter and olive oil, then add a large chopped onion and stir until it turns golden.

We add four cloves of mashed garlic, two teaspoons of grated ginger, and two tablespoons of tomato paste, then stir the mixture until well toasted.

We add the spices (one and a half tablespoons of garam masala, one tablespoon of curry, one teaspoon of paprika, half a teaspoon of ground cardamom, and half a teaspoon of cumin).

We add half a cup of raw cashews and stir well until the ingredients are combined.

We add half a cup of tomato juice and stir well until the flavors blend.

We add a chicken broth cube with a little water and stir until it is completely dissolved.

We add the remaining amount of water and leave the mixture to boil.

We use a hand blender to blend the mixture until we get a smooth consistency.

We add three tablespoons of butter and two teaspoons of sugar to the sauce, then leave it to boil.

We add the cooked chicken to the sauce, then leave it on the heat for 5 minutes until the flavors blend.

We serve it hot with rice or bread, garnishing with cream and parsley.