Butter Chicken

Ingredients

For Chicken Tikka

• 400 gm Chicken boneless

• Salt to taste

• 1 tbsp Ginger garlic paste

• 2 tbsp Lemon juice

• 4 tbsp Mustard oil

• 1 1/2 tbsp Kashmiri chilli powder

• 1 cup yogurt

• Salt to taste

• 1 tbsp Lemon juice

For Curry

• 2 cups Water

• 500 gm Tomato diced

• 50 gm Onion sliced

• 1 Bay leaf

• 1 stick Cinnamon

• 1 Black cardamom (large)

• 3 Cloves

• 3 Cardamom

• 8 Garlic cloves

• 1 small piece Ginger

• 1 tbsp Kashmiri chilli powder

• 2 tbsp Butter

• 12 Cashew nuts

On Pan

• 2 tbsp Butter

• 1/2 tbsp Ginger chopped (optional if you want it to be spicy)

• 1 Green chilli (optional if you want it to be spicy)

• 1/2 tsp Fenugreek (methi) leaves

• 1/2 tbsp Sugar

• 2 tbsp Cream

• 3 tbsp Coriander leaves chopped

Instructions

1. For chicken tikka pat dry the chicken. Add salt, lemon juice and ginger & garlic paste. Keep aside for at least 20 mins.

2. In a bowl add mustard oil & chilly powder and whisk together. No add hung curd, salt and lemon juice.

3. Whisk and then add chicken to this marinade.

4. Heat a grill pan on a high heat, sprinkle some oil on the hot pan and grill the chicken till it is done.

5. Remove and keep aside.

6. Alternatively you can cook the chicken in pre heated oven at 180c for 20 mins and remove.

7. For the curry mix all the Ingredients and add it to a clean deep vessel pan. Bring it to a boil. Cover and cook for 20 mins after the boil.

8. Now remove and let it cook for few minutes.

9. Add it to a blender and make a fine puree.

10. Strain and keep aside.

11. In a separate pan melt butter and saute chopped ginger and chopped green chilly.

12. Add the curry and some water to get the right consistency.

13. Add fenugreek leaves powder, sugar and salt to taste.

14. Add the cooked chicken into the curry and bring to a boil.

15. Finish with fresh cream.

16. Garnish with chopped coriander leaves. Serve hot with white rice or naan.

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