Hyderabadi Butter Chicken

Ingredients

• FOR CHICKEN MARINATION –
• 1 kg Chicken bone-in
• 2 tsp Salt
• 1 tbsp Red chilli powder
• 1 tbsp Ginger garlic paste
• 2 Green chillies crushed
• 1/4 cup Coriander Leaves finely chopped
• 1/4 cup Mint Leaves chopped
• 1/8 tsp Red food colour
• FOR GRAVY PREPARATION –
• 2 Onions thinly sliced
• 1/2 tsp Salt
• 1 tsp Red chilli powder
• 1 tbsp Kasuri Methi
• 1 tsp Garam masala
• 1 cup beaten Curd
• 1/2 cup Tomato puree fresh
• 1 Cinnamon stick small
• 3-4 Cloves
• 2 Bay Leaves
• 2 Cardamoms crushed
• 4 tbsp Butter
• 1/4 cup Fresh Cream
• 1/4 cup Coriander Leaves finely chopped

Steps

1. First of all mix all the ingredients listed under marination and leave aside for atleast 2 hours. It is better if left overnight. Make a paste of chillies, coriander and mint leaves before applying it to the chicken pieces.
2. Red food colour is optional. You can very well skip it. Fry these marinated chicken pieces for 10 to 12 minutes on a medium high heat and set aside.
3. In a pan, heat butter and add cinnamon, crushed cardamom, cloves and bay leaves. Add beaten curd, tomato pulp,red chilli powder, salt and simmer on low heat for 5 to 6 minutes.
4. Now add fried onions and fried chicken followed by garam masala and kasuri methi. Add in fresh cream too. Mix well and simmer on low heat for a further 6 to 8 minutes. Garnish with lots of coriander and drizzle some more of fresh cream too.
5. Serve hot with Naans, Rumaali rotis and Parathas.