Crazy Butter Chicken Recipe

How to make it

---

• You should be able to easily purchase bonless skinless chicken thighs from your local grocery store. If they don't come bonless or skinless it is very easy and less expensive to buy bone and skin on thighs instead. I prefer to prepare the meat myself and it usually is half the cost and I feel a bit more pride when serving it. Once this is complete, you can move on to the following:
• Melt 2 tablespoons butter in a large wide saucepan over medium heat. Add half of the chicken to the pan.
• Sprinkle with half the cumin.
• Yurn often until chicken pieces are golden - around 4 to 5 minutes
• Remove to the bowl and repeat with the remaining chicken and cumin. Once complete add all the chicken to the same bowl.
• While the chicken is cooking you can chop your pepper. It should be around 1 to 2 tablespoons. Also grate your ginger and chop the coriander.
• When all of the cooked chicken is removed to the bowl, pour the cream into the pan. Scape up and stir all the little bits from the pan to add flavor.
• Sit in the tomato sauce, hot pepper, ginger and salt.
• Return all of the chicken and juices to the pan and bring to a boil. Cover and simmer over medium low heat, stirring and turning chicken occassionally, until chicken is cooked through, this usually takes about 10 minutes.
• Stir in corriander and spinach and heat until spinach starts to wilt.
• Remove the pan from the heat and taste to see if you have enough corriander.
• DON'T FORGET TO MAKE SOME BASMATI RICE AND ALWAYS HAVE SOME NAAN BREAD ON HAND TO MAKE THIS DISH MORE AUTHENTIC. A TABLESPOON OF MANGO CHUTNEY IS ALSO WELCOME TO SWEETEN EACH PLATE WHEN SERVING.