Butter Chicken

Ingredients  (Serves 6)

Chicken (breast / thighs / bone-in) – 3/4 kg (I used 2 chicken breast fillets. Cut the chicken into small cubes.)
To marinate
1. Yoghurt – 2 tbsp

2. Lemon juice – 2 tsp 
3. Chilly powder – 1 tsp
4. Coriander powder – 1/2 tsp

5. Ginger-garlic paste – 1 tsp
6. Tandoori paste – 1.5 tbsp (I used store-bought (Patak’s) tandoori paste)
7. Garam masala powder – 1/2 tsp
8. Salt – To taste
Combine the ingredients for the marinade. Taste-check for salt. Marinate the chicken pieces with the marinade. Refrigerate overnight or for at least 2 hours.
For the gravy
1. Onion – 1 medium-small, finely chopped

2. Ginger – 1 tsp, chopped

3. Garlic – 1 tbsp, chopped
4. Whole spices – Whole pepper corns – 1/4 tsp, Cumin seeds – 1/4 tsp, Cardamom – 2, Cinnamon – 1/2 inch, Cloves – 3 – 4 
5.  Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 1 tsp
    Coriander powder – 1 tsp

    Cumin powder – 1/2 tsp

    Garam masala powder – 1/2 tsp
6. Tomato – 2 medium, chopped
7. Water – 1 cup
8. Salt – To taste
9. Heavy cream / half and half / milk – 1/2 – 3/4  cup
10. Sugar – 1/4 – 1/2 tsp (to balance the flavors)
11. Dried fenugreek leaves (Kasuri methi) – 1/2 tsp, crushed

12. Oil / butter – 2 – 2.5 tbsp

13. Salt – To taste

14. Cilantro – 2 tbsp or to garnish

Method

1. Preheat oven at 350 F. Arrange the chicken pieces on a skewer or on a baking sheet lined with foil and bake for 15 to 20 minutes, or until it is cooked. You can shallow fry them instead.

2. Meanwhile heat oil / butter in a pan at medium heat. Add the whole spices numbered 4 and saute for a few seconds. Add ginger, garlic, finely chopped onions and saute till the onions turn golden brown. Add chopped tomatoes. Cook until they get mashed up and oil separates. Switch off the stove. Cool down and grind to a fine paste. Now transfer this paste back to the pan and saute for a minute. Bring down the heat and add all the spice powders numbered 5 and saute till the oil separates and their raw smell disappears, about 30 seconds. Add hot water, mix well and bring to a boil. Add the chicken pieces. Mix well and cook for a few minutes at medium-low heat. Add cream, 1/4 tsp sugar and crushed kasoori methi. Cook for a minute at low heat and switch off. Add a tsp of butter to make it extra rich and tasty. Garnish with chopped cilantro. Serve hot with naan, matar pulao, chapathis or cumin rice.