Butter chicken ravioli

cheese ravioli

salt

4 cloves garlic

2 chicken thighs

1/2 tsp chili powder

1 tbs plain yogurt

1/8 tsp cinnamon

1 tsp dried fenugreek leaves

1 tsp ginger

2 tbs tomato paste

3 tbs olive oil

1/4 tsp turmeric powder

1/4 cup heavy cream

1 tbs lime juice

2 tbs sundried tomato pesto

1 tsp garam masala

fresh cilantro

1 green chili

1 package spinach

1 tsp white sugar

1 onion

1 tbs butter

1 cup water

Step 1

To a bowl, add the chicken, half of the garlic, ginger, turmeric powder, yogurt, lime juice, green chili and a pinch of salt. mix well and let set aside until ready to use.

Step 2

Heat the olive oil over medium heat in a large saucepan. once hot, add the onion. sauté for 3-5 mins until translucent, then add the remaining t garlic, garam masala, chili powder, cinnamon, 1/2 tsp of salt, and sauté another 30-45 seconds, stirring the whole time.

Step 3

Add the chicken to the pan and sauté until it is almost fully cooked through, about 4 minutes. add the tomato paste, pesto and sugar and stir until it starts to bubble, 2-3 mins. add the water and reduce the heat slightly. allow the sauce to come up to a simmer for 4-5 minutes.

Step 4

Once the sauce has thickened slightly, stir in the heavy cream, dried fenugreek/ kasoori methi leaves and the butter. allow to simmer for another 2-3 minutes then taste for salt and add more if desired.

Step 5

Stir in the cooked ravioli and simmer again for 5-6 minutes or until the sauce has thickened slightly and the ravioli has absorbed some of the sauce. remove from heat and garnish with cilantro. serve immediately.