Butter Chicken

Ingredients

• chickenchunks
• garlic paste
• ginger paste
• red chilli powder
• salt
• oil
• onionchopped
• butter
• tomatoesroughly cut
• cashewnuts
• water
• malt vinegar
• sugar
• garam masala powder
• cream
• kasuri methicrushed

Method

1. Marinate chicken chunks with garlic paste, ginger paste, red chilli powder, and salt for 15 to 20 minutes.
2. Pan fry the marinated chicken pieces in oil until done, then transfer to a bowl.
3. In the same pan, add chopped onion, oil, and a spoonful of butter, and sauté the onions.
4. Add roughly cut tomatoes and cashewnuts to the pan and mix well.
5. Pour in some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chilli powder, then mix thoroughly.
6. Simmer the mixture for 15 to 20 minutes until everything becomes soft and mushy.
7. Transfer the cooked mixture to a container and use a hand blender to purée it into a fine pulp.
8. Strain the puréed mixture back into the pan using a sieve to remove seeds and tomato skins.
9. Reheat the gravy and stir in butter, cream, the cooked chicken, and crushed kasuri methi.
10. Simmer for 5 to 7 minutes, garnish with fresh cream and kasuri methi, then serve.