Butter Chicken

 INGREDIENTS:

1. Chicken Thighs and Drumsticks 7-8 pieces
2. Yoghurt 1/2 cup
3. Garam Masala Powder 2 tsp
4. Coriander Powder 1 tsp
5. Red chili Powder 1/2 tsp
6. Ginger Garlic Paste 1 tbsp
7. Ginger 1 inch grated
8. Garlic Cloves 5-6
9. Salt as per taste
10. Butter 4 tbsp
11. Mustard Oil 4 tbsp
12. Tomato 5-6 roughly chopped
13. Onion 1 chopped
14. Heavy Cream 1 cup
15. Cashews 50 grams
16. Sugar 1 tsp
17. Dried Fenugreek Leaves 1 tsp crushed

METHOD:

Serving Size: 5-6

In a large bowl marinate the chicken with yogurt, mustard oil, ginger garlic-paste, and salt. Cover and refrigerate overnight.

Heat 2 tbsp butter in a pan. Take chicken pieces out of the marinade and place in the pan. Cook them until they are at least 70% done or until the chicken pieces are slightly browned on both sides.

In the same pan melt 1 tbsp butter and add onion. Once the onion turns translucent add tomatoes, grated ginger, garlic cloves, cashew and salt.

Add a dash of water and then add in red chili powder, coriander powder and garam masala powder.

Mix well and let it simmer for 15-20 minutes. Churn the mixture into a fine puree. Strain it back into the same pan.

Drop in the chicken pieces. Add 1 tbsp more butter, sugar, cream and kasoori methi. Let it simmer for 7-8 minutes.

Garnish with cream and kasoori methi and serve hot with naan or steamed rice.