Butter chicken masala

Ingredients

• 200 grams To marinate chicken boneless chicken
• 1 tsp ginger garlic
• 2 teaspoon Hung curd
• 1/2 tsp Lemon juice
• 1 tsp Kashmiri chilli powder
• 1/2 teaspoon Garam masala
• 1/2 tsp Salt
• 1 tbsp Oil
• 1 Tbsp Butter –
• 1 Tbsp Oil –
• 2 Onion – Chopped
• 1 Tsp Ginger & Garlic –
• 3 Tomato – Chopped
• 3 Kashmiri Red Chili –
• 1 Tsp Salt –
• 1 Tsp Cumin Powder –
• 1/2 Tsp Coriander Powder –
• 1 Tsp Garam Masala –
• 2 Tbsp Water –
• 10 Cashew Nuts
• 1/4 Cup Water –
• 2 Tbsp Butter –
• 1 Tsp Kashmiri Chili Powder –
• as required Water
• 1/4 Cup Fresh Cream –
• as required Kasuri Methi Coriander

Steps

1. To a bowl, add the boneless chicken pieces, pound ginger garlic,hung curd, lemon juice,red chilli powder, garam masala and salt
2. Mix everything well, and marinate the chicken for about 30 minutes
3. Heat a pan add oil. Fry the marinated chicken pieces mixture till they are cooked and keep it aside.
4. In a pan heat oil and butter,add onions and saute them till they are transparent
5. Add the pound ginger garlic and mix it well. Then add tomatoes saute them.
6. Add kashmiri red chillies and saute
7. Add salt, cumin powder, coriander powder, garam masala powder.add some water and cook till the tomatoes are mushy
8. Then add cashew nuts and saute for 5 minutes. Cool down the cooked masala and grind it to a fine paste by adding water.
9. Heat the same pan,add butter,red chilli powder and keep the flame on low.add the ground puree to the the pan.saute and add water.
10. Add the fried chicken pieces and mix it well.add fresh cream mix it and simmer the gravy for about 10 minutes by closing the kadai.
11. Finally, add crushed kasuri methi and coriander leaves and mix well
12. Garnish some butter and coriander leaves.
13. Serve the butter chicken hot with naan, roti or pulao and rice