Butter Chicken

Ingredients required:

Boneless chicken 1lb, Yogurt 4 tsp, 1/2 a cup of butter, ½ a cup of whipped cream, 1 tbsp cumin seeds, 1big/ 2 small onions, 2 tomatoes, garlic 1 tbsp, chopped ginger- 1 tbsp, 1-2 bay leaves, 2-3 cloves and green cardamom, red chilli powder- tsp, turmeric powder- 1/2 tsp, cinnamon ½ tsp, 1tsp sugar, tandoori masala- ½ tsp, 1tbsp coriander, 1 tsp lemon juice, salt to the taste.

How to cook:

Wash the chicken pieces properly in a bowl and then marinate it. To marinate the chicken add red chilli powder- tsp, turmeric powder- 1/2 tsp, tandoori masala- ½ tsp, 1 tsp lemon juice, Yogurt 4 tsp. Mix it properly and put it in the fridge for an hour or hour and a half to marinate.

In a deep fry pan add half a bowl of butter and let it melt at medium flame. Add chopped onions, garlic and ginger and let them fry up to when the onions get brown colour. Take out the onion, garlic and ginger from the pan and make a paste. Let the butter in the pan only. Simultaneously fry tomatoes in butter for 2-3 minutes and make the paste separately then the onion paste. Now fry clove, cardamom, and cumin seeds in butter properly. Add marinated chicken to the same fry pan. Let the chicken to be cooked for 5-6 minutes until it becomes white and thick. Add the prepared onion and tomato pastes to the chicken. Also add one tbsp of tomato puree. Stir the curry properly and then add cinnamon powder, salt, turmeric powder ½ tsp. Let the chicken curry to be cooked for about 10 mins until the curry becomes thick. Then add whipped cream and again let it to be cooked for another 5-10 mins. Then add 1tsp of garam masala and stir it properly.

How to garnish:

Pour it in serving bowl and garnish it with coriander, carrot, and tomato slices. Add 1 tsp of butter on the top.