Tasty Butter Chicken Food Recipe

Ingredients:
300 gms Chicken breast boneless
Marinate:
1 tsp salt
1 -2 tsp hung thick curd
1 tsp tandoori masala
1/2 tsp red chilli powder
1/4 tsp tandoori color
Curry
2 tbsp Butter
2 tbsp garlic paste
6 or 1/2 kg Tomato
10 Cashew-nuts
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
1 Big tbsp Tomato Ketchup
1/4 cup Water
1/2 tsp Sugar
2 tbsp Cream
1/2 cup milk
1 tsp fenugreek crushed
1/4 tsp garam masala
Finely chopped coriander leaves

How to make authentic butter chicken :

• In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
• Blanch, peel and puree the tomatoes. Keep aside.
• Soak the cashew-nuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
• For the curry heat the pan and add butter and immediately add the garlic paste.
• Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tbsp water and mix well.
• Add the tomato puree and cook till the gravy leaves the side.
• Lower the flame and add the cashew-nut paste and stir constantly.
• Now add the tomato ketchup, sugar and 1/4 cup water.
• Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
• Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
• Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
• Now add the garam masala and crushed fenugreek leaves. Mix well.
• Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
• Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
• Note:
  1. Milk should be at room temperature before adding to the gravy.
  2. Add milk and cream at low flame only.
  3. Add the garam masala only at the end.