Butter Chicken - Restaurant Style

An extremely simple and easy to cook restaurant style butter chicken recipe.

Serves 4-5

To marinate:

500 gms chicken

2 tsp ginger garlic paste

2 tsp garam masala

2 tsp haldi

2 tsp ginger garlic paste

2 tsp red chilli paste

2 tsp red chilli powder

2 tsp black pepper

2 tsp dhana jeeru powder

For Gravy:

5-6 medium tomatoes

1-2 chopped onions

3-4 tsp kasuri methi

2 tsp ginger garlic paste

2 tsp garam masala

2 tsp haldi

2 tsp red chilli powder

2 tsp dhana jeeru powder

10-12 cashews

1 tbsp oil

1.5 tbsp butter (you can add more butter if you want. But make sure to add it with oil)

Salt

Method:

Marinate the chicken with salt and ginger garlic paste and keep atleast for 30-45 mins.

Boil the tomatoes till the skin starts peeling. Let it cool (you can remove the skin if you like).

Fry onion till golden brown. Let it cool.

In a mixer jar, grind the cashews to fine powder. In the same jar add the tomatoes, fried onions, kasuri methi, ginger garlic paste, red chilli paste, haldi, red chilli powder, dhana jeeru powder and salt. 

Grind to fine paste.

In another vessel, fry the pieces of chicken in hot oil. Cook till it is tender.

Heat oil and butter in another vessel, add the above paste and cook well till oil leaves the sides.

Add the fried chicken to this gravy and simmer for 5-10 minutes.

Serve hot.