Butter Chicken

Ingredients

• 1 kg boneless chicken
• 1 lemon
• 1 tsp red chilli powder
• Salt to taste
• Bay leaves
• 6 cloves
• 8- 10 pieces peppercorn
• 1 stick cinnamon
• 8 to 10 pieces almonds
• 3-4 pods cardamon
• 1 cup fresh yogurt
• 3 tbsp vegetable oil
• 2 chopped onions
• 2 tsp garlic paste
• 1 tsp ginger paste
• 2 tsp corriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 400 gm tomato puree
• 1/2 litre chicken stock
• 2 tbsp dried fenugreek leaves
• 3 tbsp melted butter
• Coriander leaves to garnish

Method

1. Mix the chicken with lime juice, salt and red chilli powder in a large bowl
2. Cover it and let it marinate for an hour.
3. Heat a pan on medium heat and gently roast the cloves, cardamon, pepper corns, cinnamon, bay leaves and almond till they slightly turn brown. Let it cool and then grind it into a coarse powder.
4. Add yogurt to it along with coriander, cumin and turmeric powder, and mix it with the chicken. Allow this to marinate for another hour.
5. Now in a separate pan, heat oil on medium heat. When it's hot, add onions. Fry till they turn brown and add ginger - garlic paste. Fry for some time.
6. Add the chicken and dry it well. Now add the tomato puree, chicken stock, fenugreek and remaining part of yogurt.
7. Cook the chicken until the meat is tender and the gravy is reduced to half its original volume.
8. In another pan, melt the butter and then pour it over the chicken, Lastly cut the coriander leaves and garnish and serve.