Butter Chicken

Ingredients

• Boneless Chicken 1/2 kg
• Yogurt 200 gram
• Red chilli powder 1 teaspoon
• Salt to taste
• Ginger-garlic paste 2 teaspoon
• Dry fenugreek leaves 1 teaspoon
• Lemon juice 2 teaspoon
• Ingredients for Gravy:
• Ingredients Quantity
• Onion 2
• Cumin seeds 1/2 teaspoon
• Green chilli 3
• Tomato 3
• Cashew nuts 10 no’s
• Almonds 10no’s
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Salt to taste
• Dry fenugreek leaves / kasoori methi 1/2 teaspoon
• Fresh cream ( Amul ) 1/4 cup
• Coal Pieces 1 small
• Butter 1/2 cup
• Bay leaf 1
• Food color small pinch

Instructions:

• Take the boneless chicken and cut it into small pieces. Add yogurt, red chilli powder, salt, dry fenugreek leaves, lemon juice and ginger-garlic paste. Mix it well and keep it in a fridge for marinating for at least 6 hours or overnight.
• Heat the oil in a wok and deep fry the chicken pieces till light golden in color or till chicken is completely cooked.
• Take it out from the oil and keep it aside. Heat the oil in another pan or wok and add chopped onion, cumin seeds and green chilli. Fry it for about 4-5 minutes or till onion is mushy.
• Add chopped tomato, Cashew nuts, almonds, red chilli powder, coriander powder, dry fenugreek leaves, bay leaves and salt. Cook the spices for another 2-3 minutes. Now let it completely cool by itself.
• Grind the cooked ingredients along with 1/2 cup water to make fine and smooth paste.Heat the wok with 1/4 cup butter and add ground paste. Cook the spices on slow heat till butter shows separately. Then add 1/4 cup more butter and food color.
• Cook it for another 4-5 minutes and add fried chicken pieces and mix it well.Add 2 cup boiled water and cook covered for 5 minutes. Now add fresh cream and mix it well and immediately switch off the flame.
• Butter chicken is ready, garnish with some more butter and serve hot with chapatti or Naan.

Submitted by Saurabh - India