Utterly butterly delicious

On my holiday it is even more fun to cook. I was planning to make some authentic chicken curry but dad wanted to have butter chicken. I had never made it as I am not a big fan of non spicy chicken, but thought to give it a try for dad. And in the making realised it was one of the easiest dishes to cook. Tasted real good but did not get the red colour which we get from the hotel as I did not use any colouring agent.

  • 500 gm chicken
  • curd
  • Ginger garlic paste 2 tsp
  • Chilly powder – 4 tsp
  • Crushed whole spice – 2 tsp
  • bay leaf
  • Tomato puree – 1 medium sized bowl
  • cashew paste – 1 small bowl
  • Cream – as per your wish
  • Kasoori methi leaves
  • Chopped coriander leaves
  • butter

Marinate the chicken in curd and chilly powder and some ginger garlic paste and keep it in fridge for few hours. Heat a pan and add some oil/butter and put the marinated chicken and cook it. Once cooked burn it a little on high flame and keep it aside.

Take a wok add butter, followed by ginger garlic paste & one bay leaf. Add the puree and let it cook for 5-10 minutes, add little water and let it boil. Now add the cashew paste and let it boil again. Put in the cooked chicken and stir and let it be on heat for 5 minute.s. At this point I added 1 tsp of sugar to balance the sourness of tomatoes and then the garam masala. Now add the coriander leaves and kasoori methi, and cream, give it a stir turn off the gas and butter chicken is ready to be slurped