Butter Chicken... It's not a dish, it's an emotion. Tender chicken pieces cooked in a spicy yet creamy and buttery gravy is sure to make you ask for more. Try this easier version of butter Chicken and let me know in the comments how it turned out.
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
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. 
