BUTTER CHICKEN
Ingredients
For the chicken and marinade:
For the sauce:
Instructions
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Marinate the chicken:
Bring the chicken and the rest of the marinade ingredients together in a large bowl and mix it together and marinate for few hours.
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Boil the Cashewnut and make a paste .
Cook the marinated chicken in tandoor and keep it aside.
Melt 1 1/2 tablespoons of the oil in pan on medium low heat. Add the ginger garlic paste cook well.
Add tomato puree and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
Transfer the gravy to a blender or the bowl of a food processor. Add the Cashewnut paste and blend together and make a fine paste.
Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
Turn off the heat and uncover the pan. Stir in the remaining butter and the Kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of Kasuri methi can marry into the butter chicken.