BUTTER CHICKEN

For marinating:
Boneless chicken – 1 lb, cut into cubes
Yogurt – ¼ cup
Garam masala – 2 tsp
Everest meat masala – 2 tsp
Cumin powder – 1 tsp
Lemon juice - ½ lemon

For gravy:
Onion – 1 big, minced
Tomatoes – 2
Cashew nuts – 3-4
Ginger – 1”
Garlic – 3-4 cloves
Kasoori methi* – 1 tsp
Coriander powder – 1 tsp
Red chili paste – 1 tsp (optional)
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Fresh cream – ¼ cup
Salt

Cooking Procedure:
Whip the yogurt till smooth. Add the garam masala, meat masala, cumin powder and lemon juice. Mix everything very well. Then add the chicken and mix well. Cover and keep in refrigerator to marinate overnight.
For gravy, blanch the tomatoes and make the puree. Soak the cashew nuts in warm water for ½ hour. Then make ginger garlic and cashew nuts paste. Add little water if required. Heat 2-3 tbsp of oil in a pan. Then add the marinated chicken and fry on high heat for 10 mins, stirring continuously. Remove the chicken from pan and keep aside. In the same pan add little oil, add onion and fry till golden brown. Then add ginger garlic paste. Fry for 2 mins on low flame. Then add the tomato puree and fry till oil separates. Then add red chili powder, red chili paste, turmeric powder, coriander powder and salt. Mix well and add a ladle full of boiling water and continue cooking till oil separates. This helps the spices to cook and remove the raw flavor. Blend this gravy using a hand blender to form smooth gravy. Add 1 cup of water and bring it to a boil. Then add the chicken to the gravy, cover and let cook till the chicken becomes tender. Finally add kasoori methi and cream. Continue cooking for 2 more minutes. Serve hot with naan/ paratha/ rice.

* dried fenugreek leaves