Chicken - 1 and half kilograms
Onion - 300 grams (sliced)
Tomatoes - 500 grams (puree)
Ginger Garlic Paste - 3 tablespoons
Whipped Curd - 250 grams
Lemon Juice – 1 medium sized lemon
Cashewnut Paste – 50 grams
Butter – 100 grams
Oil – 100 grams
Red Chilli Powder – 1 and half teaspoon
Turmeric – 1 teaspoon
Corriander Powder – 3 teaspoon
Salt – to taste
Whole Black Pepper & Bay Leaves – 3-4 each
(1)Whip curd in a bowl.Add ½ ginger garlic paste,salt and blend well.Marinate chicken for 3 hours.
(2)In a deep pan,heat oil and add sliced onions.Fry till golden and remove,Set aside.
(3)In the same oil,add 3-4 whole black pepper and bay leaves,tomato puree and remaining half ginger garlic
(4)Add red chilli powder,turmeric and Coriander and cook the gravy halfly (15 minutes) on medium flame.
(5)Add in the marinated chicken mix,cook well again for 15-20 minutes.
(6)When oil begins to separate from gravy add fried onion,cashewnut paste and butter.
(7)Top with lemon juice and coriander.
Butter Chicken is ready to serve