Butter Chicken

A v rich and buttery gravy one of my favorites..!!

Step 1 – Cut boneless 1/2 kg chicken into fingershape long strips, marniate it with salt, ginger garlic paste and 2 pinch garam masala, fry them for 5-6 mins, (dnt fry completely as it would be cooked more in gravy).

Step 2 – Cut 4-5 onions roughly chopped, 4-5 tomatoes chopped tomatoes, now take a pan add 2 table spoon oil crackle 2 one inch cinamom sticks and 2 cardomoms, add cut onions, salt , saute them until brown, then add 1 tsp ginger garlic paste, cut tomotes, 1 and half tsp chilly powder, 1 tsp coriander powder, 8-10 cashew(optional), 1/2 tsp cumin powder, cook it for 15-20 minutes, once the tomatoes are done, cool this mixture and grind them to a fine paste. (i prefer grinding coz it would be silky gravy to restaurant like effect.)

Ste 3 – Take around 2 tablespoon of butter in pan[can add 3 also if your not on diet 🙂 ], heat it little, then add the grinded paste prepared in step 2,so that the aroma of butter is incorporated into the gravy nicely, to this add the fried chicken prepare in step 1, and let it cook for 10 minutes. At the end add 1 tablespoon of tomato ketchup(gives a tangy taste) and 1/2 cup fresh cream, fresh coriander leaves, 1 1/2 tsp dry kasturi methi (important) 1 tsp sugar, 1-2 drop of red color (optional).!! let it simmer for 5 more minutes and adjust the spices accordingly.

Goes best with naans, rotis. Serve Hot and enjoy..!!

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