This week I have been cooking and baking like crazy, and have been so excited to share some beautiful, delicious recipes with you, but all the ones I had high hopes for, just didn’t make the cut. Sometimes I take beautiful photos of an okay recipe, and sometimes I take okay photos of an awesome recipe, which I don’t post. One of my biggest pet peeves is when bloggers just want to throw up content, and you try and fail at one of their recipes, wasting so much time, money and effort. I would never do that to you guys! 

Anyway, after having a run of blah recipes and photos I didn’t want to post, today something magical happened. I was trying to recreate a new and improved Bombay House Chicken Coconut Kurma recipe, as promised, when I accidentally ended up making the most divine Chicken Mekhani, or Indian Butter Chicken.

If you love my Chicken Tikka Masala and Chicken Coconut Kurma recipes, you have got to try this! It is kind of the dish inbetween both of those. I decided to blend the onions, spices, coconut milk and tomato sauce to make it thick and creamy, and then added some extra cream for good measure. It’s so full of flavor, and yet mild enough for the whole family. My kids won’t eat my CTM because it’s too spicy, but they LOVED this. I loved this. My husband loved this, and I really think you guys will too!

Ingredients:
{for the marinade}
4 chicken breasts
1 cup plain yoghurt
1 tsp salt
1/2 tsp coriander
1/2 tsp ceyenne/red pepper
1/2 tsp black pepper
1/2 tsp tumeric
1 tsp garam masala
1 tsp cumin
1 tsp methi powder

{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium, no cayenne for mild, 1-2 tsp for hot)
1 tsp garam masala
1 tsp salt
1 tsp ground coriander
1 tsp methi powder
1 15oz can tomato sauce
1 8oz can tomato paste
1 15oz (regular size) can coconut milk
3/4 cup heavy whipping cream
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Directions:
Cut the chicken into 1″ pieces. Place in a ziploc bag with the marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours).

In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set aside.

Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.

Add the spices: ginger, turmeric, cayenne, garam masala, salt, coriander and methi powder. Stir for 1 minute.

Stir in tomato sauce, tomato paste, and coconut milk, then pour into a blender, and blend until smooth.

Return the mixture to the saucepan, add the chicken, heavy whipping cream and golden raisins and heat through.

Garnish with cashews and cilantro, and serve with naan bread and mango chutney.
 <3 Sarah