Butter Chicken

For marinating
½ kg boneless chicken pieces
½ tbsp salt

½ tbsp chili powder

½ tbsp Coriander powder

¼ tsp turmeric
½ tbsp ginger garlic paste
2 tbsp oil

For gravy
1 large onion finely chopped
2 medium sized tomatoes chopped
½ tbsp ginger garlic paste
½ tbsp coriander powder

½ tsp turmeric
½ tbsp chili powder

1 tbsp kasuri methi
4 cashews nuts
4 almonds
salt to taste
2 tbsp butter

½ cup fresh yogurt
½ tsp sugar

1tbsp tomato sauce

1 tsp garam masala

Food coloring – Red

Coriander to garnish

Preparation:

·         Mix chicken with salt, chili powder, coriander powder, turmeric, ginger garlic paste and allow it to marinate for 15 minutes.

·         Heat 2 tbsp oil in a wide open pan and fry the marinated chicken pieces for 10 min and take out chicken from the pan and keep aside.

·         Now add onions and ginger garlic in the left over oil and sauté till the onions turn light brown then add a cup of water and stir well to get all the masala stuck in the pan.

·         Add chopped tomatoes, green chilies, salt, chili powder, turmeric, coriander powder, kasuri methi, cashews nuts, almonds and cover the pan with lid and cook it for 8-10 min until tomatoes become soft.

·         Now cool the mixture and blend it to a smooth paste

·         Heat butter in the pan and add the blended paste, fresh yogurt and a cup of water to thinner the gravy.

·         Add red color, sugar and tomato sauce. 

·         Now add chicken pieces in the gravy and cook for 10 minutes covered till the required consistency.

·         Garnish it with chopped coriander and serve hot with spice flavored rice/rotis.