Name: Butter Chicken
Prep time: 35 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 300 gm boneless chicken pieces; 1/2 tbsp ginger paste; 1/2 tbsp garlic paste; 1/2 tbsp kashmiri chilly powder; Salt to taste; Oil to pan fry; 100 gms (1 medium) onion (Roughly chopped); 500 gms (2 1/2 nos) tomato (Roughly slit); 1 tbsp garlic paste; 50 gms cashew; 1 tbsp kashmiri chilly powder; 1/2 tsp garam masala; 1 tsp kasoori methi; 3 tbsp sugar; 5 tbsp butter; 1 1/2 tsp white vinegar; 3 tbsp cream; Salt to taste; 1 cup water

Prep Time : 30 min
Cook Time: 30 min

Ingredients:

For Marination

300 gm boneless chicken pieces

1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp kashmiri chilly powder
Salt to taste
Oil to pan fry

For Gravy

100 gms (1 medium) onion (Roughly chopped)
500 gms (2 1/2 nos) tomato (Roughly slit)

1 tbsp garlic paste
50 gms cashew

1 tbsp kashmiri chilly powder

1/2 tsp garam masala
1 tsp kasoori methi
3 tbsp sugar
5 tbsp butter
1 1/2 tsp white vinegar
3 tbsp cream
Salt to taste
1 cup water

Instructions

1) Marinate the chicken with ginger paste, garlic paste, kashmiri chilly powder and salt for 20 min.

2) In a pan heat some oil and fry the marinated chicken pieces . Once done transfer it to a bowl and keep it aside.

3) In the same pan add some oil and 1 tbsp butter . Add onions in it. Mix well.

4) Once the onions are cooked add tomato and cashew nuts. Mix well.

5) Add some water, garlic paste, white vinegar, sugar, salt, garam masala and chilly powder.

6) Mix it and let it simmer for 15 mins.

7) Switch off the flame and puree the mixture. Strain it back to the same pan . This gives the smooth texture for the gravy. Make sure there is minimal wastage.