- ¾ tbsp lemon juice
- ¼ tsp salt
- ½ tsp red chili powder
- ½ tsp paprika powder
- 400 g chicken bone-less
First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
- ⅛ tsp turmeric (kurkuma) / haldi
- ¾ tsp garam masala powder
- ¾ tbsp oil
- 1 tbsp ginger garlic paste
- 64 g greek yoghurt (half cup)
Next marinate again with yogurt, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours. Overnight works best.
Add one tsp butter to a pan and add the marinade. Fry on high flame till all the moisture evaporates. Grill it but done cook the inside.. It may take about 20 to 30 mins depending on the size of your chicken chunks.
- 3 tbsp butter
- 1 cinnamon stick 2 inch
- 2 green cardamoms / elaichi
- 2 cloves / laung
- 2 green chilies slit
- 1 tsp fenugreek seeds / methi
Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min. Add fenugreek seeds, ginger garlic paste, green chilies and fry till it turns brown and fragrant.
- 600 g stewed tomatoes (6 large tomatoes)
- 2 tbsp tomato paste
- ¼ tbsp sugar
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
Next pour the tomatoes and puree. Add red chili powder and sugar. Mix and cook until the tomato puree becomes very thick (like paste). +/- 45 min and stir regularly.
Add cashew nuts with 2 cups of water and puree until smooth and milk-like in color.
- 25 cashew nuts (45 grams)
Add cashews and water. Add more or less water to suit your desired consistency. Bring the mix to a boil and simmer for 3 to 5 minutes.
- ¾ tsp garam masala
- ½ tbsp kasuri methi
Add chicken. Add garam masala, salt and kasuri methi/fenugreek leaves. Simmer for about 6 to 8 minutes. Butter chicken should become soft and tender.
Pour chilled cream and stir afterwards switch off the stove.