Butter Chicken

Ingredients :

• Boneless Chicken (skin removed) : 1 kg
• Fresh Yogurt (not sour) : 1 cup
• Red chilli powder : 1 table spoon
• Garam masala powder : 2 tea spoons
• Cumin powder : 1 table spoon
• Coriander powder : 2 tea spoons
• Turmeric powder : 1/4 tea spoon
• Cloves : 6-8
• Peppercorns : 6-8
• Cinnamon : 1″ stick
• Bay leaves : 2 nos.
• Cardamom : 3-4
• Almonds : 8-12
• Ginger paste : 1 tea spoon
• Onions (chopped) : 2
• Garlic paste : 2 tea spoons
• Oil : 3 table spoons
• Chicken Stock : 1/2 litre
• Lime juice : 1 whole lime
• Butter : 3 table spoons
• Coriander leaves : 4-5 strands
• Salt to taste

Preparation method :

1. Place the chicken in a deep bowl and mix it with lime juice, red chilli powder and salt and allow it to marinate for about 1 hour.
2. Roast the peppercorns, cardamom seeds, cloves, cinnamon, almonds and bay leaves for a minute and then grind them into a fine powder.
3. Now mix yogurt, the above made powder of spices and all the remaining spices and mix it with the chicken. Allow it to marinate for about 45-50 minutes.
4. Next, heat oil in a pan and add the chopped onions to it. Fry them until they turn golden brown and then add ginger garlic paste to it and fry for 1/2 to 1 minute.
5. Now add the chicken pieces and fry it till all pieces turn opaque (this indicates that the chicken is sealed now).
6. Add the chicken stalk to this fried chicken and cook till the chicken is done and the volume of the gravy is reduced to half.
7. Now, melt the butter and pour it all over the chicken.
8. Garnish with coriander leaves and serve with the above mentioned kulchas or naans and Kalli Daal.