Butter Chicken

INGREDIENTS:

FOR GRAVY:

400 gm - Chopped Tomatoes

1 - Green Chili (Optional)

1 Tbsp - Grated Ginger

80 gm - Butter (Unsalted)

2 Tsp - Ground Cumin

1.5 Tsp - Paprika Powder

150 ml - Thick Cream

2 Tsp - All Spices Powder (Garam Masala)

1 Tsp - Cumin Seeds (Roasted)

1 Cup - Thick Yoghurt

1 - Crushed Garlic Clove

2 Tbsp - Lemon Juice

For Garnishing - Coriander Leaves

FOR TANDOORI CHICKEN:

800 gm - Boneless Chicken Cubes

1/4 Cup - Lemon Juice

120 gm - Thick Yoghurt

2 - Finely chopped Garlic Clove

2 Tbsp - Tandoori Masala

40 gm - Melted Butter

DIRECTION:

Take a bowl, add chicken cubes, lemon juice, yoghurt, garlic, tandoori masala, and butter in it and mix well.

Keep the marinated chicken in the refrigerator for atleast 1 hour.

Then bake that into preheated oven at 200 degree centigrade until golden brown.

Now for preparing gravy add tomatoes, chilli and ginger to the blender and blend well.

Take a saucepan and add half of the butter into it on a low flame.

Add paprika and cumin powder and cook for 2 minutes.

Then add tomato mixture in it and cook for 10 minutes to be thicken.

After that add chicken, cream and remaining butter in it.

When butter gets melted add cumin seeds, garam masala and salt to it and mix well.

Then add yoghurt, lemon juice garlic and green chillli in it and stir it.

Pour it into the serving bowl and garnish that with coriander leaves.

Serve it with naan to enjoy the fullest.