Butter Chicken

Butter Chicken - Preethi Baliga

Ingredients for marination:-
Chicken pieces-1kg
Curd-1cup
Edible orange-red color-1/2tsp
Ginger-garlic paste-1tbsp
lime juice-1tsp
salt-2tsp
Apply all the ingredients and marinate for at least 6-7 hours or overnight for that soft and juicy results.
Ingredients for the gravy:-
Tomato puree-2 cups
Ginger-garlic paste
Brown onion paste-1tbsp
Cashew nut -10(soak and make fine paste)
Cinnamon-2 pieces
Cloves-6-7
Fennel seeds-2tsp
Kasoori methi-2tsp
Green Cardamom-4-5
Cardamom(badi elichi)-2
Coriander-1tsp
cumin -1tsp
Red chilly powder-3tsp
Green chilly-2 chopped
Butter-1heaped tbsp
coconut paste(optional)-2tbsp
Method:-
To prepare brown onion paste fry 4 medium sized onion sliced to golder brown and grind it to fine paste.
Dry roast 3-9 ingredients and powder(use it as garam masala)
Heat half the butter on a medium flame in a heavy-bottom pan,put it in the chicken along with the marinate.Cover and cook for about 20 mins.After the liquid has evaporated,stir fry the chicken for sometime.
Heat the remaining butter in sauce pan add chilly powder,garam masala,tomato puree and salt to taste fry for sometime.
Now add brown onion paste and the ginger garlic paste and saute further till the puree thickens and the fat separates.
Now add the cooked chicken,chopped green chillies and both cashew and coconut paste.
Add 2 glasses of water ,a tsp of sugar and cover and cook over low flame for about 10 mins.
Just before serving pour some melted butter and creme and finely chopped coriander leaves.
Serve hot with indian bread(roti) or ghee rice.

Note:you can use boneless chicken for this preparation.