12:56 AM Posted In Edit This 0 Comments »

It is also called Chicken Makhani

Chicken - 1/2 kg (boneless, skinless)
Onion - 1 (chopped)
Tomato - 2 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Heavy cream - 1/4 cup
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Cumin/Fennel powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp
Salt - to taste
Oil - 2 tblsp

1. Wash the chicken and cut it into 1 inch thick cubes.
2. Apply salt, chillipdr, and ginger garlic paste. Shallow fry in little oil and keep it aside.
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
7. Next add the fried chicken pieces, with all the dry spices like chilli
powder, corriander powder, turmeric powder, cumin powder, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro and serve.

If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.