Ingredients:
To marinate:-
- Chicken 650g
- Juice of half lemon
- Ginger garlic paste 1 tsp
- Kashmiri chilli powder 2 tsp
- Garam masala 1/2 tsp
- Roasted cumin powder 1/4 tsp
- Kasoori methi 1 tsp
- Hung curd 1 tbs
- Cinnamon 1"
- Cloves 2
- Cardamom 6
- Garlic 10 cloves (10g)
- Ginger a small piece (8g)
- Kashmiri chilli 4
- Green chilli according to taste
- Cashew 25 (30g)
- Tomato 3 (320g)
- Salt 1 tsp
- Sugar 1 tsp
- Kashmiri chilli 1 tsp
- Ginger garlic paste 1 tsp
- Kashmiri chilli 1 tsp
- Garam masala 1/2 tsp
- Kasoori methi 1 tsp
- Fresh cream 2 tsp
- Honey 1 tsp
- Marinate chicken with salt, lemon juice and ginger garlic paste
- Keep aside for 20 minutes
- Then marinate with ingredients listed under 'second marination'
- Keep aside for 30 minutes (or up to 24 hours in refrigerator)
- To make gravy, add 2 tbs oil and 2 tsp butter in a heavy bottomed kadai
- Add all the ingredients listed under 'For gravy'
- Cook until they are soft (about 15 - 20 minutes)
- Once ingredients are cooked, turn off the flame and allow them to cool
- Once the ingredients are cool transfer to a grinder jar and grind to a fine paste
- Once the chicken been marinated, heat up some oil in a pan
- Add the chicken pieces and fry for about 12 minutes (turn in between)
- Once the chicken is cooked remove from pan and keep aside
- Heat some oil and 1 tsp butter in a heavy bottomed kadai
- Add ginger garlic paste and cook for 2 minutes
- Add kashmiri chilli powder and stir for a few seconds
- Add ground paste and cook for 5 minutes
- Add 1 cup of water and cook for another10 minutes
- Adjust salt
- Add fried chicken and cook for 6 - 7 minutes
- Finally add kasoori methi, garam masala, honey, 1 tsp butter and fresh cream
- Mix well and turn off the flame
- Delicious butter chicken is ready to serve
