Butter Chicken

Chicken Marinade

1. 1Cut the chicken in any shape of your choice and add it to a mixing bowl
2. 2Add
   • ginger-garlic paste
   • salt
   • chicken masala
   • curd
   • oil.
3. 3Let it sit in the fridge for anything between 0-12 hours, the more the better the chicken tastes, but don't stress if you can't
4. 4Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat

   preferably on a cast iron

5. 5Place the chicken in the skillet and cook for 5-7 minutes each side

   Don't crowd the pan, if the skillet is too full the chicken will steam rather than brown. This is because steam doesn't find enough space to escape

Gravy

1. 1Heat 1 tbsp of oil and 1 tbsp of butter in a saucepan over medium-high heat until the butter is melted and starts foaming
2. 2Add roughly chopped onions and wait till they turn slightly pink.
3. 3Add roughly cut tomatoes and cashew nuts.
4. 4Once tomatoes are slightly cooked, add some water.
5. 5Add
   • garlic paste
   • salt
   • malt vinegar
   • sugar
   • garam masala
   • red chilli powder
6. 6Let it simmer for 15-20 minutes until the mixture becomes mushy.
7. 7Let it cool down and run it through a blender to turn it into a fine puree.
8. 8Sieve the puree back into the pan

   You can skip this if you don't care about your gravy having buttery smooth texture

Combining the chicken and the gravy

1. 1Add the cooked chicken into the gravy
2. 2Add as much butter and cream as your conscience allows
3. 3Let it simmer for 10-15 minutes

   We have to make sure the tomatoes and onions are properly cooked, this makes sure the gravy doesn't taste raw

4. 4Garnish with some cream and kasoori methi