Butter Chicken

 

INGREDIENTS

For Chicken

• Boneless, skinless chicken thighs, cut into roughly 1-inch cubes  -1/2 kg or 1 Pound 
• Lime juice -1Tsp
• Plain yogurt -1/4cup
• Butter -1 Tbsp 
• Ginger garlic paste -1 Tbsp
• Dried coriander -1 Tsp
• Kashmiri Lal Chili Powder -1Tsp
• Cumin -1Tsp

For Gravy

• Whole Almonds -10
• Whole Cashew -10
• Unsalted Butter -3 Tbsp
• Ginger garlic paste -1 Tbsp
• Sugar - 1 Tsp
• Tomatoes -3 No (400g)
• Coriander -1Tsp
• Red Chili Powder -2 Tsp
• Garam Masala -2 Tsp
• Fresh Cream - 250ml
• Sugar - 1Tbsp
• Kasuri Methi -1/2 Tsp
• Salt to taste
• Onion -1/2 (Optional)

INSTRUCTIONS

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for one hour (or overnight if time allows).
2. Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.
3. Heat butter or ghee in a large skillet or pot over medium-high heat. Fry the onions for 5 to 7 mins and Add garlic and ginger and sauté for 1 minute
4. Add crushed tomatoes and salt. Let simmer for about 10-15 minutes, stirring occasionally until tomatoes become Soft and mushy .Then add chili powder, coriander,  garam masala. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
5.  Transfer the above tomato mix to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.
6. Heat butter or ghee in the same pan. When sizzling, add chicken pieces, making sure not to crowd the pan .Fry 3 to 4 minutes on each side. Chicken half cooked 
7. Pour the Smooth paste back into the pan. Stir the cream, sugar and crushed Kasuri Methi (or fenugreek leaves). Add the water to the paste and stir to make a smooth sauce.
8. cook for an additional 10 to 15 minutes until chicken is cooked through and the sauce is thick and bubbling.
9. Garnish with chopped cilantro and serve with fresh, hot rice and fresh homemade Naan