Butter Chicken

Ingredients

Spices

Mix the following together in a small container

Pre-heat the oven to 425 degrees Fahrenheit. Place parchment paper on a cookie sheet. Place chicken breast on cookie sheet. Add salt and pepper to each side of the chicken breasts. Bake for 30 minutes turning once halfway.

Boil 1 pot full of water. Cut up cauliflower into bite size pieces. Boil for 10 minutes then set aside for later

While the chicken is cooking begin to prepare the curry base. In a large pot add the 4 onions (sliced) and the bulb of garlic with 2 tbsp of butter. Cook the garlic and onion together until it begins to brown. Add the 2 tomatoes (sliced) to the pot.

After three to five minutes pass place all the sauteed vegetables in the blender adding the mixed spices on top. This will give you the curry base. Pour contents into pot and stir occasionally on a low temperature.

Boil 4 cups of water separately and prepare the rice.

Add 1 cup of butter and 1 cup of cream to the curry base. Once the chicken is ready, dice it and add it to the curry base. Add cooked cauliflower. Now allow to simmer until the rice is done. Optionally the simmering part can last hours to get the flavor deep into the chicken.