Butter Chicken

Butter Chicken

Have tried to cook this dish in many ways and finally decided to stick with this one since it has been whole heartedly approved by the in-house judges J

Ingredients:

1	Raw chicken		500	Grams
2	Coriander leaves	-	1	Springs
3	Oil	-	2	Tablespoons
4	Crushed fenugreek leaves	-	1	Teaspoons
5	Green chillies	-	2	Slice
6	Coriander pdr	-	1	Tablespoons
7	Fresh cream	-	100	ml
8	Cashew nuts	-	4	Piece
9	Red chilli powder	-	1 + 1	Teaspoons
10	Sugar	-	1/2	Teaspoons
11	Cumin seeds	-	1/2	Teaspoons
12	Tomato	-	200	Grams
13	Butter	-	100	Grams
14	Salt	-	1	To Taste
16	Ginger garlic paste	-	1 + 1	Teaspoons
17	Onion	-	1	Numbers
18	Tomato ketchup	-	1 or 2	Tablespoon

Method:

1.      Cut boneless chicken pieces into small cubes or strips. Add a teaspoon each of curd, chilly powder, ginger-garlic paste, lemon juice and enough salt. Mix well and leave it aside for a minimum of 30 minutes. Fry this in oil until the juice runs clear. Take the chicken out and use the remaining oil for the next step.

2.      Add sliced onions, a teaspoon each of ginger-garlic paste, chilly powder, coriander powder, cumin seeds and sauté for a while. Add tomatoes, green chilies, cashew nuts, ½ cup of water and close the pan until everything softens up. Once everything has softened up, leave the mixture to cool. Once cool, grind it well and return to the pan after adding butter. Saute it for a while and then add crushed fenugreek leaves, cream and tomato paste. (Tomato paste or tomato sauce is optional and can be added only if you find that it is not sour enough for your taste) Once the mixture starts boiling, add the chicken and cook until the gravy thickens. Add salt as per taste and garnish with coriander leaves.

Enjoy!