Chicken Korma Punjabi Style

Ingredients

2 large onions (diced) Or 3 medium.

4-5 chicken breasts

2 tablespoons butter

Dash of olive oil (stops butter burning)

3 cloves garlic

1 tsp ginger powder or 5cm fresh ginger

1 tsp ground cumin

0.5 tsp ground black pepper

1 tsp ground coriander

1.5 tsp garam masala

0.5 tsp chilli powder

2 tsp turmeric powder

1 tsp salt

2 tbsp Tomato purée (optional)

220ml of high quality double cream

Directions

Cook the onions until very soft and browned.

Blitz them in a mixer.

Return to the pan. Add all spices and cook for two minutes.

Add the chicken and cook until sealed.

Add a little more butter if necessary and stir well. Add the cream. Cook for another 8-10 minutes.

Serve with rice and naan.