Easy Butter Chicken

Serves 4

Ingredients

Chicken - 500 gm
Onion 2 large
Tomato 1 big
Kashmiri chilli 4 nos
Cinamon - 1 inch
Clove - 2 nos
Cardamom - 2 nos
Bay leaf - 1 no
Ginger 1 inch
Garlic - 6 cloves
Tomato paste - 2 tbs
Fresh cream - 2 tbs
Cashewnut - 10 nos
Butter - 4 tbs
Dried methi leaves (optional)
Salt

For Marination:

Yoghurt - 2 tbs
Chilli powder - 1 tsp
Ginger paste - 1/2 tsp
Garlic - 1/2 tsp
Lemon juice - 1 tbs
a pinch of salt

 

Method

Marinate the chicken with the ingredients below marination for atleast 4 hours.
Preheat the oven to 180 degree celsius and grill the marinated chicken for 25 min.

 

In a hot pan add 2 tbs butter, after melting add cinamon, cloves and cardomom, fry for a minute. Add onions, salt and fry till translucent. Now add tomato, ginger, garlic and chilli and fry for 5 minutes. Turn off the stove and let it cool down. Then, grind it to a smooth paste along with cashewnuts. In the same pan, add 2 tbs butter, after melting add bay leaf and the ground mixture. After a minute add tomato paste. Fry till oil leaves the sides of the pan. Meantime cut the grilled chicken into medium pieces. Now add the cut chicken to the gravy and simmer for 5 minutes. Finally, add the dried methi leaves and fresh cream and turn off the stove.

   

Tips

Adding a tbs of honey would enrich the taste.
Consistency could be adjusted by adding 1/2 cup of water.
Using Kashmiri chillies gives the exact color of butter chicken.