Butter Chicken

🍚 SERVES: 4

🧺 Ingredients

Chicken - ½ kg Ginger-Garlic Paste - 2 Tablespoons Kashmiri Chilli Powder - 2 Tablespoons Lime / Lemon Juice - ½ Tablespoon Salt - ¾ Teaspoon —————— Butter - 3+2 Tablespoons Onion - 2 Nos (250 gm) Green Chilli - 2 Nos Cashew Nut - 20 Nos Ginger-Garlic Paste - 2 Tablespoons Tomato - 5 to 6 Nos (500 gm) Kashmiri Chilli Powder - 2 Tablespoons Garam Masala - ½ Teaspoon Hot Water - 2 Cups (500 ml) Vinegar - ½ Tablespoon Salt - 1½ Teaspoon —————— Tomato Sauce - 2 Tablespoons Kasuri Methi - ½ Tablespoon Fresh Cream - ¼ Cup (60 ml) Butter - 1 Tablespoon Sugar - ½ Tablespoon (optional)

Method:

1. Take chicken, ginger garlic paste, kashmirii chilli powder, lemon juice and salt. Mix all together and keep it marinated for half an hour.

2. Fry chicken in some butter, then keep it to the side.

3. To the same pan add little more butter and add onions, green chili and cashews. Saute it till the onions turn slightly brown. The closer to being caramalized the better. Reduce the flame from medium to low and add ginger garlic paste. Keep sauting till the raw smell goes away.

4. Add tomatoes and then kashmiri chilli powder, garam masala. When tomatoes get little mushy add hotwater and vinegar and salt.

5. Once it start to boil, put the flame to medium and cook for 15 minutes with the lid on. Then wait for it to cool down.

7. Then blend nicely. You can use a strainer and put the mixture into a pan.

9. Add chicken pieces to it. Once it starts to boil, add the tomato sauce, fresh cream, and butter.

More cream you add the spice level goes down and sugar its optional at the end. But it balances out the dish very well!!!