Butter Chicken

Ingredients

2 lb boneless chicken, cut into small cubes

For Marination

3 tsp Kashmiri chilli powder
3 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
11/2 tsp tandoori masala powder
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp lemon juice
1/2 cup yogurt
salt to taste

For Gravy

3 medium size tomatoes
4 onions, sliced
1 tbsp chopped ginger
1 tbsp chopped garlic
6 tsp kashmiri chilli powder
11/2 tsp turmeric powder
3 tsp coriander powder
11/2 tsp tandoori masala powder
11/2 tsp garam masala powder
1/4 tsp vinegar
1/2 tsp kasuri methi (dried fenugreek leaves)
1/2 - 1 cup fresh cream
unsalted butter, as required for frying the sliced onions
water, as required (I have used 31/2 cups)
salt to taste

Preparation

1. marinate the chicken pieces with all the ingredients mentioned for the marination and refrigerate for at least one hour. For best results, leave overnight.

2. Preheat the over to 300 degree  Fahrenheit. Arrange all the chicken pieces in a baking tray and bake for about 30 min, turning once in between. Keep the baked chicken aside.

3. Scald the tomatoes and peel off the skin, mash it well and keep aside.

4. Now heat enough butter in a pan and saute the onions until they are golden brown. At this stage, add the chopped ginger and garlic and saute for2 minutes. Now add the mashed tomatoes to this and fry for another 5 minutes. Turn off the heat and allow it to cool down.

5. In a blender add the sauted onion tomato mix along with kashmiri chilli powder, coriander powder, turmeric powder, garam masala powder, tandoori masala powder , salt and vinegar. Blend until you get a smooth paste.

5. In a heavy bottomed kadai, heat butter. Add the ground masala paste and fry until the oil separates.

6. Now add required quantity of water to this mix and allow to boil.

7. Reduce the heat to low and add fresh cream. Mix well.

8. Now add the baked chicken pieces and kasuri methi to this. Mix well. Add more salt if needed. Cover the kadai with a lid and cook for 10 minutes.

9. Turn off the heat and add 1 tsp butter and coriander leaves to garnish.