Butter Chicken Curry

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the onion, carrot, tomatoes, and bell peppers into bite-size pieces, and cut the chicken into bite-size pieces.
2. Toss the chicken with the yogurt (1 cup), garam masala (1 tbsp), coriander powder (1 tbsp), cumin powder (1 tbsp), minced garlic (1 tbsp), paprika powder (1 tbsp), and salt (0.5 tsp) and marinate for 15 minutes.
3. Melt the butter (2 tbsp) in a pan over medium heat, add the minced garlic (1 tbsp), onion, carrot, and tomatoes, and stir-fry for 5 minutes.
4. Add water (1/3 cup), the broth ingredients, and the heavy cream and bring to a boil; when the carrot is cooked, blend smooth with a hand blender and strain through a sieve.
5. Pour the blended curry into a pot, add garam masala (1 tbsp), coriander powder (1 tbsp), cumin powder (1 tbsp), minced garlic (1 tbsp), paprika powder (1 tbsp), and salt (0.5 tsp), and simmer until thick.
6. Thread the bell peppers and chicken alternately onto skewers and grill them in a pan over medium heat until the chicken is cooked; serve the curry in a bowl with the chicken skewers and baguette to finish.