Butter Chicken

Ingredients:

• 800 gm of boneless chicken, cubed
• 2 tbsp yogurt
• 1 Lemon or 1 tbsp lemon juice
• 1 tbsp Tandoori Masala
• 2 onions, minced
• 1 can of tomato paste or sauce
• 1 tbsp of butter, or oil
• 1 tsp of Garlic Paste
• 1 tsp of Ginger Paste
• 1 tsp of chilli powder
•  1 tsp of garam masala or chicken masala
•  Whipping Cream (Small)
•  1-2 tsp salt (adjust to taste)
•  1/4 tsp of turmeric powder

Marinate:

1. Mix Yogurt, lemon juice and tandoori masala and marinate chicken for 30 minutes in that mixture.
2. Pan fry chicken for 10-15 till chicken is cooked.

Make the sauce:

1. Heat the butter/oil in a pan and add the minced onions. Fry until golden brown
2. Add the ginger, garlic, chili powder, turmeric, and salt. Fry for a minute until fragrant
3. Add tomato paste/sauce and cook for 3-4 mins.
4. Add chicken. Cook covered for 5 mins on low heat until the chicken is fully cooked.- just check once or twice in between and give the curry a stir.
5. When the chicken is cooked. Take the lid off and cook for a few more minute. If the gravy is too thick, add some water at this stage.
6. When done, add the garam masala or chicken masala and whipping cream. Heat and once starts boiling take it off the heat.
7. Adjust salt, garnish with the coriander leaves.