Indian Butter Chicken

Ingredients

• 200g of boneless chicken
• 2 teaspoons of ginger garlic paste
• 2 teaspoons of hung curd
• juice of ½ lime or lemon
• 2 teaspoons of chili powder
• Garam masala
• Salt
• Oil
• Butter
• 2 onions
• 3 tomatoes
• 3 dried red chili peppers
• 1 teaspoon of cumin powder
• ½ teaspoon of coriander powder
• 10 cashew nuts
• ¼ cup of cream
• Kasuri methi
• Fresh coriander leaves

Method

1. Put 200g of boneless chicken in a bowl
2. Add 1 teaspoon of ginger garlic paste, 2 teaspoons of hung curd, juice of ½ lime or lemon, 1 teaspoon of chili powder, ½ teaspoon of garam masala, and ½ teaspoon of salt
3. Mix everything and let the chicken marinate for 30 minutes
4. Preheat the pan and grease it with 1 tablespoon of oil
5. Fry the chicken for 10 minutes
6. Preheat the pan and grease it with 1 tablespoon of butter and 1 tablespoon of oil
7. Cut 2 onions and fry them
8. Add 1 teaspoon of ginger garlic paste, 3 chopped tomatoes, 3 dried red chili peppers, 1 teaspoon of salt, 1 teaspoon of cumin powder, ½ teaspoon of coriander powder, 1 teaspoon of garam masala to the onion and mix everything together
9. Add 2 tablespoons of water and cook until the tomatoes become soft
10. Add 10 cashew nuts and saute for 5 minutes
11. Remove the vegetables from the heat, let them cool, and put them in a mixer jar
12. Add a little bit of water and grind the vegetables
13. Preheat the pan and grease it with 2 tablespoons of butter
14. Add 1 tablespoon of chili powder and mix it
15. Pour ground vegetables into the pan and cook them for a few minutes
16. Add some water, fried chicken, and mix everything together
17. Add ¼ cup of cream and simmer for 10 minutes
18. Add some crushed Kasuri methi and fresh coriander leaves