On a medium flame, heat 4 tbsp butter in a pan. Add the grated onions and cook until the onions turn golden brown.
Now lower the flame and add the ginger garlic paste and stir fry for few seconds or until the paste starts sticking to the pan.
Next add the ground tomato and the butter chicken masala powder mixed with 1⁄2 a glass of water, tomato paste, salt, crumpled kasoori methi and cook on a low flame for 10 min or until the oil floats on top and the gravy is thick.
Now add the cream and the almond/cashew nut paste and cook for another 3 min.
Remove from flame and set aside.
For the butter chicken:
In a kadai, add 1 tbsp butter and on a low flame saute the marinated chicken pieces.
Cook the chicken pieces until it’s done and the moisture dries out (about 8 to 10 min). Do not overcook it.
Remove from flame and add the chicken pieces to the tomato gravy and simmer the gravy with the chicken pieces for a few min.Garnish with cream and melted butter.
Serve hot with the Indian breads or rice..
1/2 tbspButter Chicken MasalaChicken pieces skinned and marinated with 4 tbsp hung curds, 1/2 tsp of butter chicken masala powder and salt(1 tsp approx) for 30 min500 gm Butter/Oil4 tbsp500 gm Chicken pieces skinned and marinated with 4 tbsp hung curds, 1/2 tsp of butter chicken masala powder and salt(1 tsp Onion grated1 Ginger garlic paste2tsp Tomatoes ground4 Tomato paste/puree1 tbsp Kasoori methi crushed finely1 tsp Ground cashew nuts/ almonds (optional)1tbsp Cream (optional)1tbsp Melted butter (for cooking the chicken and for the garnish)2 tbsp Saltto taste
Preparation Time: 35minLevel of Difficulty:MediumServings:2Category: Non Veg Mains