Butter Chicken

INGREDIENTS

For Marination:

• 250g boneless chicken (cut into cubes)
• 1/2 cup yogurt
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste

For Gravy:

• 2 tbsp butter
• 1 tbsp oil
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 6-8 cashews (soaked and blended into a paste)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup fresh cream
• 1/2 cup water
• Salt to taste

Recipe

Marinate and Cook Chicken:

-In a bowl, mix chicken with yogurt, red chili powder, turmeric, garam masala, salt, lemon juice, and ginger-garlic paste.

-Let it marinate for at least 30 minutes.

-Heat 1 tbsp oil in a pan, add the marinated chicken, and cook on medium heat until lightly browned. Remove and set aside.

Prepare the Gravy:

-In the same pan, heat butter and add chopped onions. Sauté until golden brown.

-Add ginger-garlic paste and cook for a minute until fragrant.

-Add tomato puree and cook for 5-7 minutes until oil separates.

-Add cashew paste, turmeric, red chili powder, coriander powder, garam masala, and salt. Stir well.

-Pour in water, let it simmer for 5 minutes, then blend for a smooth texture (optional).

Combine and Serve:

-Add the cooked chicken to the gravy and let it simmer for 5 minutes.

-Stir in fresh cream and mix well. Cook for another 2 minutes.

-Garnish with cream and serve with naan or basmati rice.