Butter Chicken

Butter chicken most treasured recipe of mine, very delicious, very very creamy and very very rich... I love to eat this recipe..



Ingredients:
Chicken = 750g(remove skin,cut into even sized pieces)
Onion = 150g
Butter = 60-65g
Ginger garlic paste = 1tsp
Tomato puree = 1cup
cumin powder = 1tsp
Coriander powder = 1tsp
Red chilli powder = 1tsp
Whole spices = (Cloves-4,Green cardamom-4,Bay leaves-2to3,Cinnamon-3small sticks.Star anise-1petal,Fennel seeds-1/8tsp)
Coriander leaves(finely chopped) = 3tbsp
Oil = 2tsp

For the marination(ingredients):
Ginger-Garlic paste = 2tsp
Turmeric powder = 1/4tsp
Red chilli powder = 2tsp
Garam masala powder = 2tsp
Kasoori methi crushed fine = 1tsp(optional)
Oil = 1/2tbsp
Yogurt = 4tsp
1 lemon

Method:
Marinate the chicken pieces with the marination ingredients, keep refrigerated for 45min or better if kept marinated overnight. Sear the marinated chicken pieces in a pan and then grill it in the oven(200 degree C for 10 mins) or the easier method is to just Heat oil in a pan and shallow fry the chicken pieces till it turns dark brown on all sides(you can use little oil for frying),keep aside

For the gravy/curry:
1. Heat 1tsp oil, in medium heat saute the ginger garlic paste and finely chopped onion till light brown, add red chilli powder, coriander powder, cumin powder, salt and saute(with only a tsp oil it may tend to stick to the pan therefore sprinkle a little warm water in between), you can even add half of the spices to this(optional),Cover and cook,let the onions become tender and then grind it to a smooth paste

2. Roast the remaining spices for a few seconds in the same pan after removing onions.

3. In a saucepan add the ground paste,tomato puree, roasted spices and about a cup of warm water(any remaining marinade can be mixed with water and poured to make the gravy too)cover and cook in medium heat till the gravy reduces & thickens

4. Add warm water(1to 1&1/2cups) again to make up the gravy

5. Add in the fried chicken pieces,add salt,gently stir and allow it to simmer on low heat for 12 to 15mins

6. Remove from heat* add butter and finely chopped fresh coriander leaves,mix,cover and keep aside for about 15min before serving.

Serve hot garnished wth chopped coriander leaves and few drops of fresh cream with rice,roti,naan... It goes very well with Vegetable Biryani.

*Do not add butter and allow the gravy to boil,it results in a layer of oil floating on top of the gravy*