BUTTER CHICKEN

BUTTER CHICKEN

Ingredients

Boneless Chicken - 1/2 Kg

For the Maranade

Yoghurt         - 50 gms

Kashmiri Chilly powder - 1 tbsp

Coriander pwd - 1tsp
Jeera pwd 1 tsp
garam masala pws 1 tsp
Ginger/Garlic Paste - 1 tsp each

salt as per taste

Vinegar - 1 tbsp

Orange color 1 drop

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Onion    - 2
Cashews - 10-15
Chilly powder - 1 tsp
ginger/garlic - 1 tsp each

Tomato puree - 100 gms

Fresh Cream  - 50 gms

Butter - 1 tbsp

Kasoori Methi - 1 tbsp

Vinegar - 1tsp

1.  Maranade the chicken with ingredients for maranade

2.  Grill the chicken pieces till done, alternatively you can fry the same.
3.  Chop onions length-wise and fry till brown
4.  Place the fried onions in a mixi, add the tomato puree,cashews, 1/4 tsp kasoori methi, red chilly powder, ginger/garlic,vinegar and blend till fine paste.

5, Heat a pan, add a teaspoon full of butter, next add the ground paste and 1/4 glass of water (as the mixture tends to stick becuase of the cashews).  Fry the paste for some time, add some salt, the grilled chicken pieces, add some more water, depending on the gravy you need.  Cover and let it boil.  Next add some more kasoori methi, mix well,  add a dollop of butter and cream.  Mix well and turn off the gas.
6. Serve hot with parathas.