Butter Chicken

Notes: "This was not bad but I added too much tomato and it tasted a little sour."

Ingredients

• 300 gms Chicken breast boneless
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chilli powder
• Salt to taste
• Oil to pan fry
• 500 gms roughly slit tomatoes
• 100 gms roughly cut onions
• 1 tbsp garlic paste
• 50 gms cashew
• 1 tsp kasoori methi
• 1/2 tsp garam masala
• 4 tsp sugar
• 2 tbsp kashmiri chilli powder
• 5 tbsp butter
• 3 tbsp heavy cream
• 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
• Salt to taste

Method

1. Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes.
2. In a pan heat some oil, then fry the marinated chicken pieces in it. Once done place it into a bowl.
3. In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts.
4. Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes.
5. Churn the mixture into a fine puree.
6. Strain it back into the same pan make sure there is minimal wastage.
7. Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
8. Garnish it with cream and kasoori meethi. Butter Chicken is ready to be served!