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Butter Chicken

Ingredients
  • Chicken - 500 gms: (cut into small pieces)
  • Curd - 2 tbsp
  • Red Chilli Powder - 2 tbsp
  • Ginger-Garlic Paste - 2 tsp
  • Onion - 4 nos: (chopped)
  • Tomato - 2 nos: (pureed)
  • Whole Spices (Cardamon, Cinnamon, Cloves) - 2-3 nos: each
  • Cashew Paste - 2 tbsp
  • Fresh Cream - 2 tbsp
  • Butter - 50 gms:
  • Oil - 2 tbsp
  • Salt - as required
  • Kasoori Methi - 1 tbsp 
Preparation Method
  1. Marinate the chicken with curd, ginger-garlic paste, 1 tbsp red chilli powder, salt and refrigerate for 1 hour.
  2. Pre-heat the oven to 200 degree C for 10 mins:. Grill the marinated chicken pieces at 200 degree C for 30 mins: flipping in between.
  3. In a wok, heat oil, splutter whole spices, add onion and saute till onion become slightly brown in color, remove from flame and allow  it to cool down.
  4. Once onion is cool down, make paste of the onion.
  5. In a wok bring butter to heat, add the onion paste and saute till onion paste become brown in color.
  6. Add in coriander leaves, tomato puree and saute till butter separates.
  7. Add chilli powder and saute for 2 mins:
  8. Add chicken, salt and mix well to make sure that chicken is covered in gravy.
  9. Add 1/2 cup water and cook for 5mins:
  10. Once the chicken is cooked, reduce the flame and add cashew paste and mix well.
  11. Switch of the flame when the gravy starts to bubble.
  12. Add in fresh cream and kasoori methi, mix well, transfer to a serving dish.
  13. Butter Chicken is ready to serve with chappathi / roti / steamed white rice / ghee rice.

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