Butter Chicken

• Cooking Time(mins): 35
• Difficulty: Low

Ingredients

• 500g Boneless Chicken Leg and Thigh Meat
• 120g Tomatoes
• 100g Onions
• 5-7g Ginger and Garlic each
• 50g Butter
• 100g Curd
• 5g Coriander
• 1 Tbsp Desi Ghee
• 5g Kasuri Mehti
• 1/2 Tsp Turmeric powder
• 1 Tsp Red Chilli powder
• 1/2 Tsp Garam Masala powder
• 1 Tsp Cumin Powder
• Salt to Taste

Instructions

• Cut the chicken in small but chunky pieces. I prefer leg and thighs for this recipe.
• Marinate it with salt, turmeric, red chilli, garam masala, cumin powder, dried kasuri methi. Leave it for 15-30 mins.
• Blend the ginger, garlic, onion and tomato to make a purée.
• Heat the pan with some ghee. Keep it on highest flame
• Fry the chicken for 2 mins on highest flame. Flip it over on other side.
• Generously drop dollops of butter all around. 50gms (4tbsp)
• Add the puree on top. Mix it with some water in the blender and clean it all.
• Cover and cook for 10 minutes so that the spices and tomato can be cooked out. Remember to taste it once after first 5 mins and mix it well and cover again.
• Turn off the gas. Add some cream. Garnish with fresh coriander. All done! 😃
• I'd served this with some iD whole wheat lacha parantha - Was epic 😻