Butter chicken (Indian)

[Workingman]

One simple fry pan recipe for a mild curry.

4 small chicken breast or 2 large butterflied and separated (4 pieces)
5 or 6 decent sized tomatoes blanched and peeled or 1 tin of tomatoes
1 large onion finely chopped
2 cloves of garlic, smashed
250gm of butter
oil
Curry powder or paste
seasoning

Season the chicken breasts then fry them in a hot pan with a knob of butter and a splash of oil. Do them in pairs so they get a good browning on both sides then set aside.

In the same pan add another knob of butter and more oil and fry the tomatoes till they lose that raw smell. If using tinned take them from the juice, but save it for later. Put the cooked toms in a blender. Back to the pan with more oil and butter and gently fry the onions till they start to go brown, put the garlic in a few mins before the end to prevent a bitter taste. Put the onion and garlic mix and the left over juice in the blender with the tomatoes. Blend till you have a sauce of the consistency you like. Put the sauce back in the pan and stir in your curry choice and the remaining butter, cook for a few mins once it has melted then put the breasts back in the pan and gently cook till they are heated through.

Serve with veg rice and naans.