Name: Butter Chicken recipe by Vineeta Ezra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: For marination-; Chicken - 500g; Ginger garlic paste- 2 tsp; Curd - 2 tbsp; Chilly powder - 1 tsp; Salt - 1 tsp or as per your taste; Turmeric powder - 1/2 tsp; Tandoori masala - 1 tbsp; For gravy-; Butter - 3-4 tbsp; Refined oi l- 1 1/2 tbsp; Jeera - 1/2 tsp; Black peppercorns - 1/2 tsp; Black cardamom- 2-3; Cinnamon stick- 1 small; Bay leaves- 2; Onion- 2 medium; Tomato- 4 medium; Cashews- appx 15; Salt- as per taste; chilly powder- 1tsp; Turmeric Powder- 1 tsp; coriander powder- 1tbsp; Garam masala- little less than 1tbsp; Ginger garlic paste- 1 tbsp; Fresh cream- 4tbsp; Kasoori methi- 1 tbsp

Ingredients Serving: 2

For marination-
Chicken - 500g
Ginger garlic paste- 2 tsp
Curd - 2 tbsp
Chilly powder - 1 tsp
Salt - 1 tsp or as per your taste
Turmeric powder - 1/2 tsp
Tandoori masala - 1 tbsp
For gravy-
Butter - 3-4 tbsp
Refined oi l- 1 1/2 tbsp
Jeera - 1/2 tsp
Black peppercorns - 1/2 tsp
Black cardamom- 2-3
Cinnamon stick- 1 small
Bay leaves- 2
Onion- 2 medium
Tomato- 4 medium
Cashews- appx 15
Salt- as per taste
chilly powder- 1tsp
Turmeric Powder- 1 tsp
coriander powder- 1tbsp
Garam masala- little less than 1tbsp
Ginger garlic paste- 1 tbsp
Fresh cream- 4tbsp
Kasoori methi- 1 tbsp

Instructions

Wash chicken and marinate with the ingredients given under marination.
Keep it in the freezer for approx 4-hours or overnight for good results.
Now set your tandoor or oven for roasting chicken (as every oven has its own settings).
Flip it in between so it will be well cooked from the both side.
In the same time, when it is getting ready, you can prepare your gravy.
For the gravy- Heat oil and 1 tbsp butter in a thick bottom kadai.
Add jeera, black cardamom, cinnamon, black peppercorns and bay leaves in it.
Then add chopped onion and saute for a minute.
Add cashew nuts (chopped), and saute till onions starts changing their colour.
Now add chopped tomatoes, ginger garlic paste, salt, chilly powder, turmeric powder, coriander powder and garam masala.
Mix well and cook it till tomatoes are done.
When the tomatoes are cooked well and the masala starts leaving the edges, switch off the gas and let it cool.
Transfer masala into a mixer jar and grind it. Take the bay leaves out and keep aside. You can use water also for grinding.
Now strain the masala with the help of a strainer.
Now heat 2 tbsp butter (or I can use more) in the same kadai.
Add strained masala along with the bay leaves. Add some water and bring it to boil.
Once its starts boiling, slow down the flame and cook for 1-2 min.
Now add the chicken and let it cook for few minutes.
Then add cream and mix it well.
Cook it till gravy becomes thick as you want.
Lastly add kasoori methi and mix.
Serve your butter chicken with kulcha or chapati and jeera rice.

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