Butter Chicken

2 bunches of cilantro (separate stem from leaves, leaves for garnish, stems for sauce)
10 tomatoes quartered
2 inch piece of ginger peeled and cut in half
3 bay leaves
2 onions quartered
2 heads of garlic peeled
1 jalapeño pepper cut in half
1 table spoon of tomato paste
5 pounds boneless chicken thighs
1 pint heavy whipping cream
1/2 cup olive oil (or stick of butter)

Spices
4 tbs chicken bullion powder
1/2 tsp cinnamon
3 tbs ground masala
3 tbs curry powder
1 tbs paprika
1 tsp ground cumin
1 tbs turmeric powder
1 tsp ground cardamom powder
1 tsp garlic powder
1 tsp black pepper
Blend all the spices in a bowl together

Butter Chicken continued:
@cookwithdena
Directions: two separate pots
Pot #1: put the chicken and half of your mixed spices and 1/4 cup olive oil. Sauté chicken until cooked thoroughly for atleast 20 minutes. Set aside once chicken is fully cooked.

Pot #2: add all vegetables (including cilantro stems) with 1/4 cup olive oil and other half of spices. Cook on medium heat covered, stirring occasionally for about 25 minutes. After time is done remove ginger and bay leaves from the pot. Now use immersion blender and blend until smooth. Reduce heat to low and stir in heavy whipping cream and add cooked chicken from pot 1. Simmer for 10 minutes. Serve next to white basmati rice and garnish with cilantro.
Bon Appetite ❤️ Dena