Chicken Butter Masala

Ingredients :

Chicken : 1/2 kg(Boneless), Cut into pieces of your choice
Butter: 100 gms or 1 stick
Oil: 4 tbsp
Cashew nut : 12-14
Milk: 1 cup
Dried kasoori methi leaves: 1/2 tbsp
Honey/sugar: 2 tbsp
Green chilli : 3
Onion: 1 medium
Garlic paste : 2 tbsp
Ginger paste : 2tbsp
Tomato paste : 1 cup
Coriander powder : 1 tbsp
Turmeric powder : 1tbsp
Garam masala powder : 1tbsp
Tomato Ketchup: 2tbsp  (Optional)
Green cardamom : 2
Cloves: 2
Bay leaves : 2
Cinnamon sticks : 1/2 inch
Cumin seeds : 1 tbsp
Asafetida (heeng) : 1 pinch
Salt : As per taste

Method:

Marinate Chicken with salt, turmeric powder and chilli powder, 1/2 tbsp each for one hour. Take 2 tbsp oil in a pan, heat it and deep fry our marinated chicken pieces at a medium- low flame. Keep them aside.

Now, lets work with our spices:

1. Make fine paste of cashew nuts and green chilli with milk. Keep aside.

2. Make paste of onion.

3.Heat 2 tbsp oil in a pan and add 1/2 stick butter when oil gets heated. Turn the flame to medium -low.

4.Add cumin seeds, bay leaves, cinnamon stick, cardamons, cloves, and asafetida.

5.Add onion, ginger-garlic paste and fry them till the onion turns to golden brown.

6.Add tomato puree. At a low flame, cook it till it starts separating oil.

7.Add kasoori methi powder and mix it well.

8. Add chicken at this time and wrap them in spices.

9.Now add the cashew paste and stir it. Cook it for another 3-4 min at a low flame. Keep stirring it in between.

10. Add rest of the milk. Keep stirring. Add honey/sugar.

11. If required, you can add water at this time. But it tastes better with thick paste.

12.Your Chicken Butter Masala is ready... Garnish with green coriander leaves and serve with Naan or Plain rice or Fried rice or Paratha. 

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