Butter Chicken – Bombay Style

Cut 2 boneless chicken breasts into large cubes
Sprinkle Tandoori powder all over and mix (buy powder at any Indian store)
Add several tbsp of lemon juice on the chicken pieces
Cook in oven, making sure not to overcook, as the pieces will then go into a pot for further cooking later
While chicken is cooking, finely dice 2 onions, add in a large pot
Finely chop 4 garlic cloves
On medium heat, cook for 10min, with oil/butter as needed. Make sure onions and garlic are soft
Add 2 tbsp of tomato paste
Add 3 serving spoons of margarine or butter, and mix. Serving spoons, not table spoons
Add 1.5 – 2 cups of 10% cream until colour is orange. Important to use at least 10% cream.
As soon as cream is added, add chicken from oven
Add at least 2 tbsp each of cumin powder and Garam Masala. Garam Masala can easily be found in an Indian store, and means hot spices
Heat everything, but not to a hard boil
Wash one bowl full of fresh coriander leaves. Put 1/4 of the bowl into the pot, and keep the rest for garnishing plates.
Serve on top of basmati Indian rice