Chicken butter masala

How to make the recipe Prepration Marinate chicken with ingredients mentioned under marination. Set aside till we need it. Overnight marination is needed to yield restaurant style dish. Heat 1 tbsp butter or in a pan, fry onions till the raw smell goes away Saute tomatoes with salt. Add chili powder, garam masala powder and coriander powder along with cashews. Saute until the raw smell goes away.

Cool and blend together with ¾ to 1 cup water. Making chicken butter masala Heat the pan with more butter. Saute cinnamon, cloves, bay leaf and cardamom. Add ginger garlic paste and fry till the raw smell goes off. Add marinated chicken. Saute on a medium high until the masala dries up. Pour the onion tomato puree. Adjust as needed chili powder and masala powder. Also adjust the consistency of gravy by adding more water if needed. Cook until the chicken turns tender. Add kasuri methi and stir. Add cream and stir well. You can skip cream if using little more of cashews to the puree. Add chopped coriander leaves. Serve Indian chicken butter masala with roti, butter naan or jeera rice.