Butter Chicken

Ingredients:

For Marinate:-

Chicken( cut into pieces)……………………750gm.
Yoghurt(optional)………………………….....1tbsp

Lemon juice…………………………………......1tbsp

Coriander……………………………………...…1/2tbsp
Cumin…………………………………………......1/2 tbsp
Red chilli powders ....................................1/2 tbsp

Onion(paste)………………………………….....1 small

Ginger & garlic pastes ………………………..2 tbsp

Salt to taste

Edible orange-red color (optional)

For the Gravy:-

Tomato (chopped )………………………..4large

Butter……………………………………….....4tbsp

Cream ………………………………………..1 tbsp
Coriander……………………………………...1tbsp
Cumin…………………………………………..1 tbsp
Black pepper powders…………………..…1tbsp
Red chilli powders ..................................1 tbsp

Green chillies………………………….……...1tbsp
Ginger(finely chopped)……………………2tbsp

Salt to taste
Sugar to taste

For Garnishing :-

Melted butter………………………………………1tbsp
Fresh cream ………………………………………..1/2 tbsp
Coriander leaves (finely chopped)…………..1/2cup

Preparation:
1.Heat half the butter on medium level in a heavy-bottomed pan
2.Put in the chicken along with the marinate. cover and cook for about 25 minute(s) or till the chicken is fully cooked.
3.After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
4.Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
5. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 6-7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
6.Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well.
7.Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.

8.Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.