HOME STYLE BUTTER CHICKEN

BUTTER CHICKEN

INGREDIENTS:

A

1. 500gm boneless chicken
2. curds-3tbsp
3. 1tsp chilly powder
4. 1tbsp tandoori masala
5. salt to taste 
6. ginger garlic paste
7. oil/ghee/butter whatever preffered

B

1. tomatoes sliced or chopped 250gm
2. cashew nuts- 15pc
3. garlic 10 cloves
4. cream 100ml
5. kasuri methi 2tbsp crushed
6. butter 75gm and 2tsp oil
7. whole red kashmiri chillies 8-10
8. dhaniya whole(corriander seeds)
9. jeera(cumin) whole 1tsp
10. dry roast and grind to fine powder 15,16,17
11. 1tbsp garam masala powder
12. salt to taste
13. corriander leaves for garnish

METHOD:(A)

               Wash and pat dry chicken pieces and marinate with curds,ginger garlic paste,chilly powder,tandoori masala and salt for 1-2 hours.After the marination is done shallow fry the chicken pieces till almost done and dry.Please do not cover the pan while cooking the chicken as it will not dry out.

               (B)

              In a seperate pan heat 2tsp oil fry sliced onions ,chopped tomatoes ,cashew nuts and garlic.Saute for 2-3 minutes(just soften dont brown the onions) cool this and grind to a very very smooth paste add a little water if needed.In a deep pan heat butter with a little oil and saute the onion and tomato paste till the masala is well done, now add the dry grinded masala, garam masala powder and saute for 2-3 minutes, add in the cooked chicken pieces and cream and crushed kasuri methi. Add butter and simmer(plaese use unsalted butter if you have already added enough salt to your taste).

Garnish with fresh cream and corriander leaves and serve piping hot with naan/paratha/rice