Butter Chicken Garam Masala

Butter Chicken Recipe – Serves 3
Ingredients required:

Diced boneless chicken – 300g
Onions – 2 small (around 100g)
Ginger – 1 inch
Garlic – 15-16 cloves (pakli)
Tomatoes – 2 medium (around 150g)
Green Chilli – 1
Curd - 30g
Lemon Juice – half a lemon
Cashews – 10-12
Cream – 3-4 tbsp.
Butter – 40g
Oil – 3 tbsp.
Mint Leaves 1 tbsp. (finely chopped)
Coriander Leaves 1 tbsp. (finely chopped)
Kasuri Methi – one pinch.

Instructions before cooking the recipe:

Marinating the chicken: Marinate 300g of diced boneless chicken with 30g of curd, ½ tbsp. oil, 1 tbsp. finely chopped coriander leaves, 1 tbsp. finely chopped mint leaves, salt to taste, juice of half a lemon and half of the contents of Meena Ki Fauj Butter Chicken packet. Marinate the chicken for at least half an hour before cooking the recipe. For better results marinate the chicken overnight.

Onions – Slice them thinly and keep aside.
Tomatoes, Ginger, Garlic and Green Chilli – roughly cut.

Recipe:

1. Heat 1 tbsp. of oil in a pan. Add 10g of butter. Add the marinated chicken and cook the chicken (turning occasionally) until the chicken is cooked through. Let it cool and then shred the chicken roughly by hand. Keep it aside.
2. Heat 1 tbsp. of oil in a pan. Add thinly cut onions and fry till lightly brown. Add roughly cut tomatos, ginger, garlic and green chilli. Add half of our remaining Meena Ki Fauj garam masala. Add cashews and salt to taste ( ½ tsp.). Add 10g of butter. Cook on medium flame for 3 minutes. Lower the heat and cover and cook for 10-12 minutes (stirring occasionally) until the tomatoes are cooked through. Let it cool down and then add this to a mixer and make a fine paste. Add a bit of water to grind well.
3. Heat 1 tsp. of oil in a pan. Add 10g of butter. Add the paste from the mixer. Add 150ml. of hot water. Cover and cook on low flame for 10-12 minutes. Keep stirring occasionally. Add the cooked and shredded chicken. Stir well. Add hot water to adjust consistency if required. Cook on medium flame for another 2-3 minutes.
4. Add a pinch of kasuri methi. Taste the curry and add salt if required. Stir Well.
5. Add 10g of butter and 3-4 tbsp. of fresh cream. Lower the flame, mix it well. Do not overcook. Garnish with finely chopped coriander leaves.