Butter Chicken

Serves 4| Prep Time: 60 Mins |
Cook Time: 45 Mins
Difficulty Level: Moderate

Ingredients:

First marination:

• 450 grams to ½ kg boneless chicken 
• ¾ tbsp. lemon juice
• ¼ tsp. Salt
• ½ tsp. Red chili powder

Second marination:

• ¾ tsp. kasuri methi
• ⅛ tsp. turmeric
• ½ tsp. garam masala powder
• ¾ tbsp. oil
• 1 tbsp. ginger garlic paste
• ½ cup thick curd

Makhani masala (gravy):

• 2 tablespoons butter
• 1 tsp. ginger garlic paste
• One thin 2 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 to 2 green chilies slit
• 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds)
• 1 tsp red chili powder
• 8 cashew nuts or blanched soaked almonds 
• ½ tsp. garam masala powder
• ½ tbsp. kasuri methi
• ¼ tbsp. sugar
• 80 to 100 ml chilled cream
• Coriander leaves for garnishing

Method:

Wash chicken under running water and pat dry. First Marinate chicken with lemon juice, chili powder and salt for 20 minutes
After 20 minutes Second Marinate chicken with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours or overnight.
Grill the chicken in an oven or Stove top . For stove top method, Add one tsp. butter and add the chicken and fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till the chicken is cooked. Transfer this to a plate and set aside.
Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency
Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
Add chicken and simmer for about 5 to 7 minutes till the chicken becomes soft and tender.
Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
Garnish Butter Chicken with coriander leaves and extra cream if desired