Butter Chicken

• 2 tbsp butter
• 200 g boneless chicken
• 100 g hung curd
• 6 – 8 black peppercorns
• 2 tbsp tandoori masala
• Red chili powder
• 1 tbsp garlic paste
• 2 tbsp cumin powder
• 2 tomatoes, puree
• 50 ml milk
• 20 ml cream
• 1 tsp fenugreek powder
• Coriander leaves, chopped
• 8 – 10 cashewnuts, grounded
• Lemon juice

For marination

• 1 cup hung curd,
• 1 tsp red chilli powder,
• Salt to taste
• 2 tbsp lemon juice
• 1 tsp turmeric powder.

Step 1

Mix all the ingredients listed under ‘for marination’ and mix it with chicken pieces. Keep aside for 30 – 35 minutes.

Step 2

Keep a pan on medium heat and pour butter and cumin seeds. Let the seeds splutter and then add garlic paste.

Step 3

Next, add black peppercorns and tomato puree. Fry it till the tomato puree starts leaving butter from it.

Step 4

Now add turmeric powder, fenugreek powder, red chilli powder and salt to the spices. Also, add cashew nut paste to it and give it a nice stir.

Step 5

Add marinated chicken pieces to the wok and fry it. The chicken pieces should absorb the spices from the curry. Squeeze lemon juice over the curry.

Step 6

Add a little water so that the curry gets evenly spread.

Step 7

Now add milk to the gravy and slowly add cream.

Step 8

Stir it well and let it cook for 15-20 mins.

Step 9

Remove from gas and garnish it with coriander leaves.

Step 10

Serve hot with roti, butter naan or jeera rice.