Food: Butter Chicken

From the typical Indian Butter Chicken that is slightly sweet and sour, I cooked a variant that can be relished with rice. A typical butter chicken tastes good with Indian breads. So, here is the one that I cooked for the ones who love chicken with rice. I have added a few extra ingredients while maintaining the original recipe as far as I can.

Serves: 4, Cooking time: 60 minutes

Ingredients:

• 750 gms chicken breast boneless cut 1 inch in size (I used with bones and not much difference)

For marination:

• 4 tsp curd
• 1 tsp red chilli powder
• 2 tsp tandoori masala (I used chicken masala powder)
• Salt to taste

For curry:

• 2 tbsp cooking butter
• 2 onions finely chopped
• 1/4 tsp cloves and cinnamon powder
• 1 tbsp garlic paste
• 4 sliced green chillies
• 1 tsp cumin powder
• 1 tsp red chilly powder
• 6 tomates
• 15 cashewnuts
• 1 tbsp tomato sauce
• 1/2 cup water
• 1 cup milk
• 2 tbsp cream
• 1/2 tsp garam masala
• 1 tsp dry fenugreek leaves crushed
• Finely chopped coriander leaves
• Salt to taste

Before you actually start the cooking:

• Marinate the chicken pieces with the ingredients under 'For marination'  for 2 to 3 hours.
• Blanch, peel and grind the tomatoes to puree.
• Soak the cashew nuts for 1 hour in hot water and grind. Keep aside.
• Shallow fry the marinated chicken pieces for 4 to 5 minutes. Keep aside. 

The actual cooking:

1. Heat the pan and add butter.
2. Add chopped onions and sauté for 3 minutes.
3. Add  the garlic paste, clove and cinnamon powder. Sauté for a minute.
4. Add the sliced green chilies, cumin powder, red chilly powder and salt. Add 2 tbsp water and mix well. Fry for a minute.
5. Add the tomato puree and cook till the oil separates.
6. Lower the flame and add the cashew nut paste stirring continuously.
7. Add  tomato ketchup and 1/2 cup water. Let it come to boil.
8. Add the fried chicken pieces and cook for 2 minutes.
9. Lower the flame, add milk (room temperature) and stir well for a minute.
10. Add garam masala powder and crushed fenugreek leaves. Mix well.
11. Garnish with chopped coriander leaves.
12. Serve with rice, naan or tandoori roti.