Butter Chicken

Ingredients:

Chicken (cut) - 6 pieces

Oil - 2 tbsp

Onions (chopped) - 1

Tomato Puree - 4 tbsp

Butter - 150g

Green Cardamom - 6

Bay Leaf - 1

Cinnamon stick 1" - 1

Ginger Garlic Paste - 4 tbsp

Red Chilli Powder - 1 tsp

Cumin Powder - 1 tsp

Garam Masala - 1/2 tsp

Yogurt - 1/2 cup

Lime Juice - 2 tbsp

Tandoori Masala - 1 tbsp

Green Chillies (slit vertically) - 3

Cream - 1/2 cup

Coriander Leaves (chopped) - Hand full

Salt to taste 

Method:

First make a marinade by mixing yogurt, garam masala, lime juice, cumin powder, salt(1 tsp) and tandoori masala in a bowl. Marinate the chicken in the marinade and keep it aside for 2 hours. After two hours take a pan and heat oil in it and sauté chicken pieces in it. You can grill or use tandoor also to fry the chicken pieces. Take off from the heat and keep aside. Take a thick bottomed pan and melt half quantity of butter in it. Sauté onions, cinnamon, cardamoms and bayleaf till onions turn little golden. Then add ginger garlic paste and cook till a thick paste is formed. Now add tomato puree, salt and water (1 cup) in the paste and simmer for some time. Then strain the gravy through a soup strainer into another pan. Melt the remaining butter in a kadai(wok). Add green chillies, red chilli powder and strained gravy and bring to a boil. Gently put in the chicken pieces, simmer for 10 to 15 minutes till the chicken softens. Add cream on top and garnish with coriander leaves.

Tip: Enjoy the dish with Fried Rice or Tandoori Rotis.