Butter Chicken

Ingredients:

Boneless chicken: 250 gms

Fresh full fat yogurt : 1 cup

Tomato puree : ½ cup

Onion:  1 large, finely chopped

Ginger garlic paste:  1 tbsp

Cloves: 5

Cardamom: 4 pods

Bay leaf: 1 leaf

Cinnamon: 3 inch stick

Salt: as per taste

Chili powder:  2 tsp

Turmeric powder: ¼ tsp

Pepper powder: ¼ tsp

Coriander powder: 1 tsp

Lemon juice: 2 tsp

Oil: 2 tbsp

Butter: 1 large scoop

Fresh Cream: 1 tbsp for garnish

Chicken stock: 1 cup

Method: Cut the boneless chicken into 1 inch pieces and marinade them with salt, lemon juice and  pepper powder and leave aside for ½ hour.  Prepare a second marinade with yogurt, tomato puree, salt, chili powder, coriander powder, turmeric powder. Dry roast the cinnamon, cardamom, cloves and bayleaf and coarsely crush them and add them to the second marinade. Now add the chicken to this marinade and leave for 1 hour. In a non stick pan, fry onions till they become golden brown, and then add the ginger garlic paste and sauté for 2 mins. Now remove the chicken pieces from the marinade and fry them with the onions and ginger garlic paste till chicken is slightly cooked. Now add the rest of the marinade and fry till oil leaves the sides of the pan. Now add the chicken stock and let it cook in a medium flame with lid on. Once the gravy gets thick, remove from flame and transfer into a serving bowl.  Add a scoop of butter and garnish with coriander leaves, fresh cream and lemon.