Punjabi Style Butter Chicken

First Marinate the chicken with 1tbsp lemon juice, 1tbsp ginger-garlic paste and salt and keep it aside for 10 minutes.

After 10 minutes as the chicken loses water, squeeze the water from the chicken and then further marinate it for second time with 6 tbsp hung curd, 1tbsp ginger-garlic paste, 1tbsp Kashmiri Chilli Powder and 1 tbsp salt.Mix it nicely and keep it aside for 30 minutes.

Until chicken marinates, prepare the gravy. For gravy, take a pan, add half of the butter into it along with 1tbsp of cooking oil and then add cloves, Cardamom, cinnamon, bay leaf into it and give it a good stir an then add roughly chopped onions into it.

As the onions become translucent then add garlic-ginger paste, cook it well and then add roughly chopped tomatoes, Cashews into it. Stir it well and then add 2 tbsp Kashmiri Chilli Powder 1-2tbsp red chilli powder, 1/2 tbsp turmeric powder, salt to it. Mix it well and pour 1/2 cup of water and cook it all on low flame for 5-7 minutes. When the tomatoes become massy then switch off the flame, cool the mixture, take out the bay leaf and grind it into a fine puree.

After 1/2 an hour, fry the marinated chicken on low- medium flame for 5-7 minutes until it cooked 70%.