Butter Chicken

For the chicken marinade:

Instructions

Prepare the chicken Marinade. Add the following items. mix it thoroghly and keep it refrigerated for 2 hours to overnight

  • Lemon juice 3/4 tsp
  • Oil 3/4 tsp
  • Ginger Garlic 1 tsp
  • Chilli powder 1/2 tsp
  • Turmeric 1/8 tsp
  • Salt 1/2 tsp
  • Kasoori Methi 1 tsp
  • Garam Masala 1/2 tsp
  • Curd 1/2 cup
  • Chicken cut pieces 1 kg

Now prepare the tomato paste. Add cashews to the tomato in the blender and grind into a puree 

  • Preheat the oven to 425F. Place the marinated chicken in the baking pan in a single layer. Bake for 20 minutes for till the surfaces of the chicken looks charred(charring adds a taste to the chicken).
  • Add Ghee to the pan. add Cinnamon, cloves and cardamom. fry for a minute.
  • Then add Ginger/Garlic paste and green chilli to the pan and keep frying it.
  • Now add the tomato/cashew puree to the pan.
  • Add red chilli powder, salt and sugar to the pan.
  • keep cooking till paste turns brown and start to come off the pan.
  • pour some water to the pan (depending on the gravy you want at the end) and bring it to boil
  • Add the chicken from the oven to the pan
  • Add Garam masala and Kasoori Methi to the pan and let it cook for couple more minutes
  • Add chilled cream to the pan and remove the pan from the heat.
  • Garnish with cilantro