Restaurant Style Butter Chicken

INGREDIENTS 

For chicken marinating :

1. Boneless chicken - 500g 
2. Salt - 1/2 tsp 
3. Red chilli powder - 1 tsp 
4. Coriander powder - 1 tsp 
5. Cumin powder - 1 tsp 
6. Lemon juice - 2 tbsp 
7. Ginger & Garlic paste - 1 tsp 
8. Yogurt - 1/4 cup 

For gravy :

1. Butter - 2 tbsp 
2. Chopped Onions - 1 medium size
3. Ginger & Garlic paste - 1 tbsp 
4. Green chilies - 3 to 4 pieces 
5. Cardamom - 4 to 5 pieces 
6. Cloves - 2 pieces 
7. Cinnamon stick - 2 small pieces 
8. Bay leaf - 1
9. Tomatoes - 1/2 Kg
10. Red chilli powder - 1 tbsp 
11. Salt - 1/2 tsp 
12. Water - 1 cup 
13. Oil - 2 tbsp 
14. Cashew nuts - 16 pieces 
15. Sugar - 1 tsp 
16. Butter - 1.5 tbsp 
17. Fenugreek leaves - 1 tsp 
18. Heavy cream - 4 tbsp 

INSTRUCTIONS 

• In a bowl add chicken, salt, red chilli powder, coriander powder, cumin powder, ginger and garlic paste, lemon juice and yogurt .
• Mix until well combined then marinate the chicken at least for 2 hours. 

• In a pan in medium flame add butter and chopped onions sauté for 1 minute. 
• Then add ginger and garlic paste, green chilies sauté for another 1 minute. 

• Now add cardamom, cloves, cinnamon stick, bay leaf mix well.
• Then add tomatoes, red chilli powder, salt .
• Sauté until tomatoes are well cooked.
• Now adadd water and cashewcnuts and mix .

• Close with lid for 4 to 5 minutes in low flame until tomatoes are smashed. 
• Then switch off the flame and let it to cool.

• Meanwhile, in a separate frying pan add oil for shallow fry the chicken. 
• Add the marinated chicken pieces to the oil and start to fry.

• Fry  both the sides until golden brown. 

• In a blender jar add tomatoe gravy and grind to a paste .

• Strain the blended gravy using a sieve. (Add 1 cup of water.)

• When the gravy start to simmer add sugar,  fenugreek leaves,  butter and chicken and mix.

• Finally add heavy cream and mix keep 1 minute on low flame then switch off the flame. 

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Cheers and Happy Eating!!!