Butter Chicken

Is there anyone who can say no to Butter chicken. Delicious half fried chicken in an utterly butterly yummy creamy sauce.... ooooo!!!! Over the years, Ive tried many different ways to make this dish and this recipe is my favourite- just like a perfectly made restaurant butter chicken. Iam giving a step by step instruction on how I make this... and I have to tell u, get ready for a lot of "Mamma, I love u, U r the greatest cook" when U serve this to your kids.

To Marinate the chicken:

Chicken: 500 gms (boneless would be better, but here Ive used leg pieces and breast pieces)

Coriander Powder: 1 tsp

Chilly Powder: 1 tsp

Turmeric Powder: 1/4 tsp

Ginger garlic Paste: 2 tsp

Salt: 1/2 tsp

For the sauce:

Onions: 2 medium roughly chopped

Ginger Garlic paste: 2 tsp

Coriander Powder: 2 heaped tsp

Chilly Powder: 1 heaped tsp

Cumin Powder: 1/2 tsp

Tomato: 2 medium roughly chopped

Cashewnuts: 6

Kasoori methi: 1 heaped tsp

Yoghurt: 2 tbsp

Fresh cream: 2 heaped tbsp

Butter: 1 tbsp

Oil: 2 tbsp

Marinate the chicken in the to marinate ingredients and keep aside for 20 minutes.

Heat oil in a pan and saute the chicken like shown in the pic. Keep it aside

Now in the same oil, saute the onions, ginger and garlic for a minute on low flame.

Add the coriander powder,Chilly powder and cumin powder and saute again for a minute on low flame

Now add the roughly chopped tomatoes and saute again for 2 minutes on low flame.

Add 2 cups water and let it get cooked.

When it is half done, add the Kasoori methi

 

and the cashewnuts and again close and cook for 2 minutes

Turn off the stove and allow it to cool.

Transfer this to a blender and add the yoghurt and make a smooth paste.

Now in the same pan, melt the butter

Add the blended sauce and the chicken pieces.

At this point I added a pinch of kesari colour mixed in 3 tbsp water

(you can add colour or omit the step, totally upto you, usually I dont add, but I wanted the curry to look photogenic)

When the chicken is properly cooked, add a tsp of sugar and the fresh creamand let it boil for a minute.

Turn off the stove and serve hot with Rotis.