Butter Chicken

Most of them like this dish………..this is a north indian dish which we order when we go to a restaurant………kasoori methi gives this dish a very nice aroma….…..as it is not so spicy kids too like this……..for my kids who love to eat chicken dishes……..
















Ingredients:

1kg Chicken
2 Medium onions
1 Big tomato
6 Cloves Garlic
1 Medium piece Ginger
1tsp Kashmiri chilly powder
¼ tsp Turmeric powder
½ c Cashew nuts
1tsp Kasoori methi leaves
Water
Salt
Butter
Oil for frying

For Marinate:

1tsp Kashmiri chilly powder
¼ tsp Turmeric powder
Ginger garlic paste
Salt



















Method:

1.Clean the chicken and pat dry.
2.Marinate the chicken with kashmiri chilly powder,turmeric powder and the half amount of the ginger garlic paste.
3.Keep this for 2 hrs or overnight.
4.In a pan heat little oil and sauté the chopped onions till light pink color.Keep this aside to cool.After cooling paste this onions.
5.Now put the tomato in hot water for sometime and peel the skin and puree the tomato.
6.Soak the cashewnuts for 15mins and paste this cashews with little water.
7.Now in a kadai heat oil for frying the chicken.Fry the chicken till light brown.Drain the excess oil.
8.Now heat a pan add 1 tbsp butter add the rest ginger garlic paste and sauté.
9.When the raw smell goes off add kashmiri chilly powder and turmeric powder and sauté.If you need more spicy you can add more chilly powder.
10.Now add the tomato puree and sauté till the oil is seen.
11.Now add the chicken pieces and mix well.Add a little water and cover and cook.
12.Now when the chicken is half done add the onion paste and mix well.
13.When the chicken is done add the cashewnut paste and mix well.If more gravy needed add some more water and just come to boil and off the flame.
14.Now add the kasoori methi.Just crush the leaves in between the palm and add to the curry.
15.Garnish with a small piece of butter and coriander leaves.
16.Serve hot with nan or pulav.