A variation of these two recipes:
http://spiceinthecity.wordpress.com/2013/11/17/the-definitive-curry-butter-chicken-murgh-makhani/
http://shwetainthekitchen.blogspot.com/2012/10/butter-chicken-murg-makhani-chicken.html
This is enough gravy for the chicken tikka recipe I have in this blog.
2 medium onions roughly chopped
5 cloves garlic minced or crushed
1 tbsp coriander ground
1 1/2 tsp ground chillies
1 tbsp cumin (we like cumin!)
1 tbsp garam masala
1 tsp ground black pepper
1 1/2 tsp tumeric
2 tsp tomato powder or 2 tbsp tomato paste
1 24 oz can crushed tomatoes
1 tsp fenugreek leaves
1 C water
1 C heavy cream
1. Take coriander to tumeric and blend together. Set aside
2. In a combo of oil and butter fry up the onions until soft and golden
3. Add the garlic and saute til fragrant
4. Add the spice mixture and saute for another minute or two
5. Add the tomato paste and cook for another minute
6. Add the crushed tomatoes and cook for a minute
7. Add the fenugreek leaves and cook for a minute
8. Add water and bring to a simmer for a few minutes
9. Add the cream and let simmer (not boil) for 2 minutes
10. Add in the cooked chicken (or whatever else you have!) and heat through
Yum!
