Butter Chicken

BUTTER CHICKEN

Ingredients:

To marinate:

Boneless chicken - 1/4 kg

thick curd - 2 tbsp

salt to taste

red chilli powder - 1/2 tsp

turmeric powder - 1/4 tsp

kasthuri methi - 1 pinch

corriander leaves - 1 tbsp (finely chopped)

ginger garlic paste - 1 tsp

oil - 1 tsp

For the curry:

tomato puree - 1 cup

onion paste - 2 tbsp

ginger garlic paste - 1 tsp

salt to taste 

kasthuri methi powder - 1/4 tsp

turmeric powder - 1/4 tsp

cumin seeds - 1/4 tsp

cumin powder - 1/4 tsp

garam masala - 1/4 tsp

butter - 5 - 6 tbsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

Method:

- mix all the ingredients "to marinate" and leave the mixture in the fridge for 30 mins

- preheat an oven at 180 degree

- arrange the chicken pieces on a tray and cook in the oven for 10 mins

- remove and turn them on the other side and cook for another 10 mins

- remove and leave it aside.

To make the gravy:

- in a pan add 2 - 3 tbsp of butter

- add cumin seeds when the butter is melted

- add the onion paste and fry till the butter oozes out

- add the tomato puree, turmeric powder, salt to taste, ginger garlic paste and keep frying for another 2 - 3 mins

- add the red chilli powder, corriander powder, garam masala, cumin powder and kasthuri methi powder and mix well

- cover and cook till the oil oozes out

- now add the cooked chicken and the rest of the butter

- mix well

- cover and cook for another 5 mins

- serve