Butter chicken

Category : Chicken, North indian, Curries and gravies

Time Taken : 15-30 mins

Ingredients: 

750 gms boneless chicken cubes 

2 cups tomato paste

1 cup cooking cream

1/4 tsp turmeric

1 tsp chilli powder

1 tsp cardamom powder

1/4 tsp papper powder

2 tsp dry mango (amchur) powder

3 tbsp cashew paste

1 tbsp sugar

100 gms butter

1 chopped onion

Juice of 1 lime

salt to taste

cooking oil

For the masala:

1 pod garlic

1 inch ginger

2 inch cinnamon stick

2-3 cloves

4 cardamoms

1 tbsp vinegar

1.5 tsp salt

3-4 tsp chilip powder

A pinch on red colour or few drops

1/2 cup full-cream curd

Method

1. Grind the `masala` ingredients to a smooth paste.
2. Rub lime and salt on the chicken and add to the marinade - leave for 20-30 mins (few hours is better).
3. In a pressure pan, fry onions till pink and add the chicken to it along with the masala.
4. Fry well, tossing gently for 2 mins.
5. Add 1/4 cup water, pressure cook for 1 whistle and simmer for 2 mins.
6. In a pan, melt butter & fry the tomato paste, cashew paste, pepper powder, cardamom powder, amchur powder, turmeric and chilli powder till the oil separates.
7. Then stir in only the chicken gravy from the pressure pan and cook for a minute.
8. Add beaten cream 2 tbsp at a time, stirring constantly. Last, add the chicken and simmer for 2 mins.
9. Drizzle some cream or butter on it, garnish with fresh chopped coriander and serve hot with (garlic) naan or rotis.