To Marinate chicken
Chicken – 1/2 kg or 1 lb
Thick yogurt – 2 tbsp
Ginger garlic paste – 2 tsp
Kashmiri Red Chilli powder – 1 tbsp
Lemon juice – 1/2
salt to taste
To Make Puree
Onion – 1
Ginger garlic paste – 1 tsp
Tomatoes – 4
Kashmiri Red Chilli powder – 1 tbsp
Garam masala powder – 1 tsp
Cashewnuts – 10
To Make Gravy
Butter – 2 tbsp
Bayleaf – 1
Cinnamon – 1 inch stick
Cloves – 2
Cardamom – 2
Sugar – 1 tbsp
Tomato Ketchup – 1 tbsp
kasuri methi – 1 tsp
Fresh cream – 1/3 Cup
salt to taste
To Garnish
Corinader leaves
Cream-1tsp
Butter-1 small slice
Directions
To Marinate Chicken : In a bowl,add Chicken pieces,yogurt,ginger garlic paste, Kashmiri Red chilli powder,lemon juice and salt.Coat the chicken well with the masalas. Rest it for minimum 1 hr to overnight.To infuse more flavors in the chicken,marinate for more hours.
To Cook Chicken: Add some butter in the pan ,once it become hot,add chicken pieces and Cook it for 5 to 8 minutes.Transfer to a bowl.
To make masala puree :In a pan,Add Butter.Once the butter is melted,add Onions and saute for a minute.
To that,add ginger garlic paste and fry it until the raw smell goes.
Add Tomatoes and saute.
Add Kashmiri Red Chilli powder,Garam masala powder and saute for a min.Add Cashews to it .Cover and Cook until the tomatoes turns mushy.
Once it cools completely,transfer to the blender and grind it to a smooth paste.
To make the butter chicken more creamy,Strain the puree using a strainer.This step is optional.
To Make Butter Chicken: In a pan,Add Butter and Allow it to melt.Temper it with Bayleaf , Cinnamon sticks, Cardamom and Cloves.
Add the Puree and saute well.
Add Required salt,Sugar ,Tomato Ketchup and Kasuri methi and saute well.
Add the cooked chicken and allow it to cook in the gravy for few minutes.
Add fresh cream and mix well . Once it come to boil switch off the heat. Don’t boil much after adding fresh cream.
Tasty Butter chicken is ready.
Garnish it with chopped coriander leaves,little butter and some cream on top.