Butter Chicken

Ingredients

• 1/2 kg boneless chicken in cubes
• 1 onion chopped
• 4-5 tomato roughly chopped
• 2 tbsp ginger garlic paste
• 2 tbsp curd
• 2 tbsp cream
• 2 tsp kasuri methi
• 2 tbsp butter
• 10 cashew nuts
• 7-8 garlic pods
• 1 inch ginger
• 1 tbsp Kashmiri red chilli powder
• 1 tsp gram masala powder
• 1 tsp vinegar
• 1 tsp sugar
• as required Salt and oil

Steps

1. In a bowl, take the chicken pieces. Add ginger-garlic paste, Kashmiri red chilli powder, salt and curd. Mix well. Marinate for one hour.
2. In a pan, heat two tbsp of oil. Add chicken pieces. Cook until golden in color. Take it out from the pan.
3. In a pan, boil onion, tomato, cashew nut, ginger, garlic cloves with water. Then bend it in a mixer jar. Strain the mixture in a strainer.
4. Now in a pan heat butter. Add the puree and boil. Add salt, sugar, red chilli powder, gram masala and vinegar. Boil for two minutes.
5. Add cream and Kasuri methi. Boil it. Add chicken pieces and boil for two minutes. Then serve with tandoori roti.