There are tons of butter chicken recipes out there; some resulted in reddish gravy, some more in yellowish gravy; mine is kind of reddish and a bit spicy.
Step 1: Method
6 boneless, skinless, fats trimmed chicken breast, cubed
4 generous tbsp butter
1 large onion and 1 1/2 cm ginger, skinned, process into fine paste either using food processor or mortar and pestle
1/4 tsp each cinnamon powder, turmeric powder
2 tsp each minced garlic (store bought) and cayenne powder
1 tbsp ground coriander
1 handful almond, process into almond meal
1 can diced tomatoes with juice, 398 ml
1 tbsp tomato paste, regular
8 tbsp natural yogurt
salt to taste
1/4 c water if needed
Melt butter and saute onion & ginger paste followed with cinnamon powder; stir well. Add in minced garlic, followed with turmeric powder, chili powder, and ground coriander, stir well for about less than 1 minute, don't let it burnt.
Mix in the cubed chicken, turn to coat thoroughly, cook until chickens turn in color (pale white); add in ground almond, tomato paste and diced tomatoes with its juice; stir well. If it''s needed, you may add a little water so gravy won't be too dry while cooking.
Cook chicken for about half hour then add in yogurt, stir well, cook longer for 3-5 minutes.
This food for the soul is best served either with papadam or basmati rice.