Butter Chicken Take 2

"Houston, Houston.. we have a problem." said a voice from the toilet.
"What problem?" I asked
"We haven't been eating butter chicken for a long time.." said the voice again.
"Ok, this weekend we will buy the ingredients." I promised
"Ok Houston. Roger and out."

Original recipe is from Rasa Malaysia. I did the first version with Turkey here, but I didn't grill the meat. So this time round I browned it using a stove top.

Butter Chicken a la Rasa Malaysia (serve 2)

Ingredients:

[a] Chicken Marinade

* 350 gr chicken breast meat, cubed

* 1/2 cup plain yogurt (about 1 1/2 yogurt cup)

* 1 tbsp Chicken tandoori masala

* 1/2 lemon juice

* 1 tsp minced garlic

* 1 tsp ginger

* salt & red chilli powder to taste

[b] Chicken Gravy

* 1.5 tbsp butter

* 1 cinnamon stick

* 1 clove

* 1 cardamom, bruised

* 2 ripe tomatoes, blended

* 1 tsp tomato paste

* 1 tsp fenugreek leaves (I subs. with a pinch of fenugreek seed)

* 1 tsp honey

* 1 tsp Garam Masala

* 125 ml thick cream

How to:

* [Preparing the chicken marinade] add all ingredients and marinate overnight. 

* Brown the chicken pieces in griller or in my case, I used stove top. Set aside.

* [Preparing the chicken gravy]  Melt the butter, add in the cinnamon stick, clove and cardamom. Stir fry for a minute before adding the tomatoes and the tomato paste. Half cover, over small fire, to let it cook until the tomatoes turn dry a little with the oil forming at the top.

* Add in the rest of the ingredients, including the chicken and any remaining chicken marinade you have. Cook for another 10-15 mins. 

A personal note: The first time I did it, I didn't wait until the tomatoes have dried up properly (as per instruction), rendering a 'wet' butter chicken. We loved the taste and everything but my maiden attempt didn't look anywhere near Rasa Malaysia's. So this time round, I made sure they are cooked until it is dry. And thick :) I absolutely adore this version, but H likes when it's wetter. He prefers the first version.