Butter Chicken

Time 2.5 hrs

Ingredients

Chicken medium pieces / leg pieces 400 gm

Red chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Garam masala 1/2 tsp

Dry fenugreek leaves (kasuri methi) 1.4 tsp

Tomato puree of 2 tomatoes

Green cardamoms 2-3

Cloves 3-4

Pepper corns 1/2 tsp

Cinnamon 2-3 small pieces

Honey 1 tsp

Paste of cashew nuts 2 tsp

Salt to taste

Butter 2 tbsp

Cream 1.2 cup

For marinade

Thick curd 1/2 cup

Lemon juice 0.5 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Garam masala 1/2 tsp

Red chili powder 1/2 tsp

Salt to taste

Method

Make incisions with a fork on the breast and leg pieces of the chicken. Apply a mixture of red chili powder, thick curd (Hang curd for 20 min in cotton cloth so excess water will get removed), lemon juice, garam masala, turmeric powder and salt to the chicken and set aside for 2 hours.

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste. Cook for two minutes. Add tomato puree, red chili powder, garam masala powder, salt. Fry for 2 min Then add 1/4 cup of water. Reduce heat and simmer for 5 minutes. Add honey, cashew nuts paste and powdered kasoori methi, marinated chicken pieces. Simmer for 15-18 minutes by covering lid till it is done and then add fresh cream. Serve hot with naan, roti or paratha.