500 gms boneless chicken For marinade- 4 tbsp yogurt, tsp salt/ red chilli/tandoori masala, 1/2 tsp cumin/coriander powder, few drops of lemon 1/2 cup butter and oil for frying 1 tsp cumin seeds 1 large chopped onion garlic/ ginger - 1 tbsp 2 large tomatoes, 1 tbsp tomato paste 1-2 Bay leaves 2-3 cloves/ green cardamom 1/2 cup whipped cream 1/2 tsp garam masala/ black pepper 1/2 tsp turmeric, salt, red chilli pwd/mango pwd/ cinnamon 1 tsp brown sugar, Fenugreek leaves (kasoori methi) Cilantro for garnish
1. Marinade chicken with 4 tbsp of yogurt, lemon and other spices for an hour. 2. In your pot, melt butter, add cumin seeds, onions, ginger and garlic 3. Once onions are golden brown, take them out along with ginger and garlic and make a paste 4. Saute some tomatoes and make a paste out of them 5. In your pot, add 2 bay leaves, cloves, cardamom and fry for a minute. Add chicken and fry it till its white. 6. Now, add onion and tomato puree and tomato paste. Add salt, turmeric, red chilli pwd, mango pwd, brown sugar and cinnamon. 7. Simmer chicken in this mixture for about 15 minutes . At about 10 mins, add some whipped cream ( you can add some water if chicken begins to dry) 8. In the end, add fenugreek leaves, black pepper pwd, garam masala. Give the dish another minute or two. 9. Garnish with cilantro leaves ( or coriander leaves) 10. Enjoy this delicious butter chicken with rice, roti or naan
