Butter Chicken

Ingredients

Chicken Marinade

1 kg chicken cubed.
1 tbsp mustard oil
1-2 tbsp chilli powder
1 tbsp crushed dried fenugreek leaves
1 tsp salt
Fresh coriander
Juice of 1 lemon

Butter chicken sauce

115gm butter
1 tsp fenugreek seeds
3 red onions
5-10 garlic cloves
1 inch ginger grated.
1-2 tsp chilli powder
1 tbsp coriander
1tsp jeera
½ tsp turmeric
4 red dried chillies
3 green chillies to taste
1 tbsp dried method
1 kg tomatoes or tinned tomatoes
½ cup cashews
4 tbsp double cream

Cooking Steps

Marinate the chicken in the spices for 1 hr or overnight in the fridge. Grill, fry or oven bake the chicken until soft and juicy and keep aside.
Butter Sauce: Fry the fenugreek seeds in the butter. Add the onions and fry. Add chopped garlic, ginger and green chillies. Fry. Add powdered spices and tinned tomatoes. Simmer for 15-20 minutes. Stirring frequently. Liquidize and strain.
Add cooked chicken and cream to the sauce, season and stir.

Serve: Garnish with finely chopped coriander.