Butter Chicken

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 whole chicken, washed, de-skinned and cut into pieces
• 200 g butter
• 3 cloves
• 2 inches cinnamon sticks, broken
• 10 cashews, soaked
• 1/2 teaspoon ground fenugreek
• 1 teaspoon red chili powder
• 200 g onions, finely chopped
• 8 garlic flakes, finely chopped
• 2 inches ginger, finely chopped
• 200 g tomatoes, boiled
• 1 bunch fresh coriander leaves, washed and finely chopped
• 50 g fresh cream
• 1 teaspoon coriander powder

Recipe

• 1 in a bowl, mix together the chicken pieces with salt and turmeric powder.
• 2 keep aside for 2 hours. note: the longer you keep this, the tastier your chicken.
• 3 in a pot, boil the chicken in a glass of water.
• 4 once the chicken is semi-cooked, drain the water and keep aside.
• 5 mix the drained water with the fried onions and cashews as well as the boiled tomatoes.
• 6 prepare a paste of the above mixture.
• 7 now, in a large saucepan, melt the butter until it becomes frothy.
• 8 fold in cloves, cinnamon sticks and the half boiled chicken pieces.
• 9 mix thoroughly and then add the ginger and garlic followed by red chilli and corriander powders.
• 10 now, stir in the paste prepared from tomatoes, onions and cashewnuts.
• 11 cook on medium heat until the oil separates.
• 12 drizzle in some fresh cream.
• 13 add corriander leaves and methi powder as a garnish.
• 14 serve hot with indian basmati rice.
• 15 enjoy a hearty meal!