Butter Chicken

From a YouTube video Watch the original

Ingredients

• ½ kg boneless chicken
• 2 tbsp Ginger-Garlic paste
• 2 tbsp Kashmiri Chilli Powder
• ½ tbsp Lime/Lemon Juice
• ¾ tsp Salt
• 2-3 tbsp Butter
• 2 Onions (250 gm, sliced)
• 2 Green Chillies (Chopped)
• 20 Cashew Nuts
• 2 tbsp Ginger-Garlic paste
• ½ kg Tomatoes (5-6 medium-sized)
• 2 cups Hot Water
• ½ tbsp Vinegar
• 1½ - 2 tsp Salt
• ½ tsp Garam Masala
• 2 tbsp Tomato Sauce
• ½ tbsp Kasuri Methi
• ¼ cup Fresh Cream
• 1-2 tbsp Butter

Instructions

1. Marinate chicken with Ginger-Garlic paste, Kashmiri Chilli Powder, Lime/Lemon Juice, and Salt for 30 minutes.
2. Fry marinated chicken in butter until cooked.
3. In the same pan, sauté Onions, Green Chillies, and Cashew Nuts. Add Ginger-Garlic paste, Tomatoes, Kashmiri Chilli Powder, Garam Masala, Hot Water, Vinegar, and Salt. Cook for 15 minutes, then cool and grind into a paste.
4. Boil the gravy, add fried chicken, Tomato Sauce, Kasuri Methi, Fresh Cream, and Butter. Mix well.
5. Adjust sweetness if needed with honey or sugar. Garnish with Fresh Cream and Butter. Serve hot with Naan, Roti, Parotta, Chappathi.

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