• [Indian]
• [Main Dishes]

Butter Chicken

• Source Nita Mehta's The Best of Chicken & Paneer

• 2 Tablespoon butter
• 2-3 Tablespoon oil
• 1 bay leaf
• 2 Tablespoon ginger garlic paste
• 6-7 tomatoes  (blended to smooth puree)
• 3 Tablespoon cashewnuts  (soaked in hot water 15 mins, drained and ground)
• 1/2 Teaspoon kashmiri
• 1 Cup milk
• 2-4 Tablespoon cream
• 1/2 Teaspoon garam masala
• 1 Teaspoon tandoori masala
• 1/4 Teaspoon sugar
• salt  (to taste)

1. Prepare tandoori chicken.
2. To prepare makhani gravy: heat butter and oil together in a non stick pan. Add bay leaf. Stir for a few seconds. Add ginger-garlic paste, cook until liquid evaporates and paste changes colour.
3. Add pureed tomatoes, kashmiri, and sugar. Cook until puree turns very dry and fat separates. Add salt to taste.
4. Add cashew paste, stir for 2 mins on medium heat. Remove from heat and cool for 15-20 mins.
5. After the tomato masala cools completely, add 1 c milk and about 1/2 cup water to get desired consistency of gravy. Return to heat. Keeping on low heat, bring to boil, stirring constantly.
6. Add chicken. Simmer for 2 mins til gravy turns to a bright colour. Remove from heat and stir in cream, stirring constantly. Add garam masala and tandoori masala. Stir. Remove from heat. Garnish with 1 tb fresh cream, slit green chillies and coriander.