For Marination:<\/strong><\/p>\n\n\n\n For the masala:<\/strong><\/p>\n\n\n\n For marination<\/strong>:<\/p>\n\n\n\n Add ginger garlic paste, Kashmiri chilli powder, garam masala, lemon juice and salt to taste. Mix well.<\/p>\n\n\n\n Add the chicken cubes. Mix and marinate for 30 minutes.<\/p>\n\n\n\n Heat oil and butter in a pan.<\/p>\n\n\n\n Add the marinated chicken pieces and fry for 7-8 mins. Do not over-cook the chicken as it turn hard.<\/p>\n\n\n\n Remove the chicken from pan an keep aside.<\/p>\n\n\n\n For the masala:<\/strong><\/p>\n\n\n\n In the same pan, add 1 more tbsp butter.<\/p>\n\n\n\n Add the roughly cut onion, garlic cloves, tomatoes, cashews, Kashmiri chilli powder, turmeric powder, garam masala, tomato paste and salt. (Tomato paste gives a bright orange colour to the masala and it is completely optional.)<\/p>\n\n\n\n Add 1 cup hot water. Cover and cook until the tomatoes are mushy.<\/p>\n\n\n\n Remove from heat and allow to cool down. Once cooled, add to the mixer grinder and make a fine puree.(If you have a hand blender you can directly blend the mix without waiting to cool down.)<\/p>\n\n\n\n Strain the puree to the same pan. Add 1\/2 – 1 cup hot water depending upon the consistency.<\/p>\n\n\n\n Add the fried chicken pieces. Cook for 5 minutes in medium heat. Add salt if required.<\/p>\n\n\n\n Add kasuri methi and fresh\/double cream.<\/p>\n\n\n\n Remove from heat and serve warm with Naan, chapati or rice.<\/p>\n\n\n\n <\/p>\n\n\n\n You can skip the fresh cream if you don’t have it. Instead you can take 15 cashews to get a creamy butter chicken.<\/p>\n\n\n\n Make sure that you fry the chicken until it’s just cooked. Over frying makes the chicken rough which isn’t good for this recipe.<\/p>\n\n\n\n Feel free to adjust the amount of oil and butter.<\/p>\n\n\n\n Straining the gravy is also optional.<\/p>\n\n\n\nMethod<\/h2>\n\n\n\n
Notes<\/h2>\n\n\n\n