Butter Chicken

This next dish is an all-time crowd pleaser. This one is quite identical to the Paneer Butter Masala that I have earlier posted. The only thing different here is that I have gone a little light on the butter content. As with the paneer variant, this butter chicken goes well with almost everything from rice to the regular Indian breads. This time I have gone with the bhatura (recipe soon to be posted) & the combo was every bit sumptuous!!!

Ingredients

• 1.5 kg chicken
• 2 tbsp. Kashmiri chilli powder
• 1 tbsp. garam masala powder
• 1 tbsp. ginger garlic paste
• 2 tbsp. veg oil
• 2 onions large finely chopped
• 3-4 tomatoes large finely chopped
• 1/3 cup cashew nuts
• 1 tbsp. butter
• 3 clove
• 3 cardamom
• 1 cinnamon bark
• 2 tbsp. ginger garlic paste
• 2 tbsp. chilli powder
• 2 tbsp. kashmiri chilli powder
• 1 tbsp. garam masala powder
• 3-5 tbsp. kasoori methi leaves
• 3-4 tbsp. honey
• Heavy cream and coriander leaves to garnish

Marinate the chicken with salt, garam masala powder, Kashmiri chilli powder and ginger garlic paste for at least ½ an hour.

In a deep bottom non- stick pan, add clove, cardamom and cinnamon sticks. Fry for a minute. Add chopped onions and sauté till translucent. Add cashew nuts and sauté. Add chopped tomatoes. Cover and cook till tomatoes are done. Cool the mixture and grind them to a fine paste by adding ½ cup of water.

Into the same pan add butter and 1 tbsp. veg oil. Add chilli powder, Kashmiri chilli powder, garam masala and sauté for a minute on a low flame. Add ginger garlic paste and sauté. Add chicken and mix completely. Add the paste and mix nicely. Add a little salt and kasoori methi leaves. Add 1 cup of water; cover and cook for about 20-25 minutes. Check in between because the gravy might stick to the bottom.

Add honey and mix nicely. Cook for about 10 more minutes and add a little more kasoori methi leaves.(I like its taste).

Remove from heat and garnish with cream and coriander leaves.