Butter Chicken

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 3-4 Servings

Ingredients

500 Grams Boneless Chicken, cut into medium size pieces
2 Medium Sized Onion, thinly sliced
2 Medium Sized Tomatoes, chopped
1 1/2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/2 Tspn Chaat Masala (optional)
1/2 Tspn Coriander(Dhania) Powder
1 Tblspn Cilantro Leaves(Kothmir)
1/2 Tspn Kasuri Methi
3 Tblspn Fresh Cream or 10 Cashews(soaked in 1/4 cup warm milk for 20 minutes)
3 Tblspn Butter
1/2 Cup Water

Directions

1. Wash chicken pieces under running water & drain.
2. Heat 1 tablespoon butter in a pan on a medium flame, add chopped onion & fry until it turns translucent. 
3. Add gingergarlic paste & saute for another minute. Now add red chilli powder, salt, turmeric powder, coriander powder, chaat masala & saute for a minute. 
4. Now add chopped tomatoes, cilantro leaves & saute till it turns soft & mushy. Turn off the flame & let it cool at room temperature.
5. Transfer the onion tomato paste into a mixie jar & grind it to a smooth paste. Keep it aside.
6. Heat remaining butter in the same pan on medium flame, add chicken pieces & cover with a lid. Saute them for 10-15 minutes or until they are cooked completely. 
7. Add onion tomato puree,  half cup water & bring it to a boil or cook until desired consistency of the gravy. Stir occasionally in between. Now add kasuri methi, fresh cream or cashew paste (grind soaked cashews with milk into a smooth paste) & mix well. Cook for 2 minutes & turn off the flame. Transfer to a serving bowl.
8. Serve with tandoori roti.