Recipe for Butter Chicken

Ingredients
Chicken - 1 lb (boneless, skinless)
Whole Spices - 1" piece cinnamon, 2 cloves, 2 cardamoms
Hung Curd (or Greek Yogurt) - 1/2 cup
Lime Juice - 1 tbsp
Ginger Garlic Paste - 1 tsp
Kasoori Methi - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1 tsp
Salt - 1 tsp
Sugar - 1/2 tsp
Cilantro - for garnish
Oil - 2 tbsp

For Makhani Sauce

Tomato - 5 (pureed)
Cashews (or Almonds) - 10
Ginger Garlic paste - 2 tsp
Green chili - 1 (chopped, optional)
Kasoori Methi -  1 tsp 
Fresh Cream ( or Heavy cream) - 1/2 cup
Red Chili powder - 1 tsp 
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste 
Butter - 2 tbsp

Method

Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.
Marinate the chicken pieces with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste.
Let it rest for at least 1/2 hour. Overnight marination will be good.
After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade.
Shallow fry until all the moisture that oozes out evaporates. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.
Remove the pieces and keep it aside while we prepare the makhani sauce.
Heat some butter in the same pan and add the whole garam masala. Add the ginger garlic paste and green chili.
Fry for a minute and then add the tomato puree, salt and red chili powder. Cook for 5 minutes.
Add the cashew paste. Also add about 1 cup of water and bring to a boil.
Next add the fried chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely.
Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.
Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.

Detailed Steps to make Butter Chicken


Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.Marinate with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste. Instead of all these individual spices you can use about 1 tbsp of any good brand of tandoori chicken masala for marination along with yogurt. Let it rest for at least 1 hour. If there is time, overnight marination will be good.



After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade. Lot of moisture will ooze out. Shallow until the pieces become dry and little browned. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.




Remove the pieces. Now lets prepare the makhani sauce.
Heat butter in the same pan and add the whole spices. Add the ginger garlic paste, green chili and fry for a minute




Add the tomato puree, salt and red chili powder. I just blend the raw tomatoes and strain it. Some people like to blanch the tomatoes before pureeing. Straining removes all the seeds and skin to give a smooth gravy. Cook for few minutes.


Add the cashew paste or almond paste. Also add about 1 cup of water and bring to a boil.

Next add the cooked chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely



Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.



Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.