BUTTER CHICKEN
Ingredients:-
- Chicken – 500 Gms.
- Butter – 100 Gms.
- Onion – 3 large finely sliced.
- Tomatoes Р7 or 8 (pur̩ed)
- Cashew Nuts – 8 to 10.
- Whole Cream – 1 Cup.
- Ginger & Garlic Paste – 1 Tbsp.
- Curd – 1 Cup.
- Chili Powder – 2 Tsp.
- Salt to Taste.
- Jeera Powder – 1/2 tsp.
- Garam Masala Powder – 1 tsp
- Kasuri Methi
- Green Chilies – 7 to 8.
- Whole Spices { Cardamom, Daal Chini, Cloves }
- Bay Leaf (Teej Patta) – 2 Large.
- Tomato Ketchup – 2 tbsp
- Red Food Colour.
- Chopped Coriander Leaves.
- Spring Onion – 1 Small Bunch (Finely Chopped).
Method:-
Wash Chicken Thoroughly. Marinate
with ½ tsp Chili Powder and ½ tsp Salt. Heat half the Butter
in a pan. Heat 2 or 3 Chicken Pieces at a time. Fry until fragrant. Remove The
Chicken Pieces On A Kitchen Towel. Fry all the pieces similarly. Grind the
soaked cashew nuts into a fine paste. Keep it aside. Heat oil or ghee in a pan.
Add whole spices and Teej Patta. Allow it to splutter. Add chopped onions. Fry until
translucent. Add ginger & garlic paste and fry well.
Now add chili powder, Tomato puree and salt
(Take care while adding salt, we have already added while marinating). Cook
until the raw taste of tomatoes go. Add the fried chicken pieces to the
simmering gravy. Now add curd, Jeera powder & Garam Masala powder. Lower the
flames and allow chicken to cook. After 15 mins, check if the chicken is soft
and check for seasoning. Add salt and red chili powder if required & add
some crushed Kasuri Methi. Add the cashew paste & add red food color (optional).
Lastly add fresh cream, green chilies and give a good stir. Garnish it with
coriander leaves. Serve hot with Jeera rice, Naan or kulcha.
Note:
- If fresh cream is not available feel free to add some home-made malai. This should
be added to cashew while grinding. 
