Butter chicken

Ingredients

• 1/2 kg chicken breast diced medium
• 1 cup Ghee,
• 1/2 cup butter
• 3-4 Bay leaves,
• 2-3 black cardamom,
• 2-3 green cardamom,
• 1 teaspoon black pepper corns,
• half nutmeg crushed
• 4 medium onions chopped,
• 6-7 medium tomatoes chopped,
• ginger garlic chilli paste,
• mint leaves,
• chopped coriander
• 3 tablespoons Kashmiri lal masala,
• 1 teaspoon kasuri methi
• 1 cup Curd,
• 1 cup fresh cream,
• 1/2 cup tomato ketchup,
• 50 gms cashews,
• 1 piece coal

Steps

1. At least 1 hour before cooking, marinate the chicken with the Kashmiri powder, curd and ginger garlic paste.
2. Warm the ghee in a pan and put in the whole garam masala. Keep the heat very low while the spices infuse the ghee.
3. Fry the marinated chicken in this fat for about 6-7 minutes, then take it out onto a plate.
4. In the same pan, cook the onions until translucent. Add the tomatoes and continue cooking until they soften.
5. Cook the ginger garlic and chilli paste in the pan for about 3-4 minutes.
6. Add the cashews, cook for 2 minutes, then turn the gas off and let everything cool.
7. Put the mint leaves, coriander and cooked masala in a mixer jar. Blend with a little water to a smooth paste.
8. Return all the paste to the same pan and bring it to a slow boil. Mix in the tomato ketchup and fresh cream thoroughly, and cook the gravy until the ghee starts floating.
9. Mix the fried chicken into the gravy and cook it for 5 minutes.
10. When done, burn a piece of coal until red hot. Set a small bowl in the center of the gravy and put the coal in it. Place the butter on the coal and immediately cover the pan with its lid. After about 5 minutes, remove the coal and pour the melted butter over the gravy. Finish with fresh coriander, a little kasuri methi and some fresh cream.