Butter Chicken - Restaurant Style

Learn how to make butter chicken at home, a super delicious chicken gravy. INGREDIENTS For marination: Boneless Chicken - 500 gm Ginger garlic paste - 1 tbsp Chilli powder - 1 1/2 - 2 tsp (as per taste) Salt - as per taste. For gravy: Oil - 1- 2 tbsp (Here I used Vegetable oil). Finely chopped onion - 1 no Butter - 2 tbsp Ginger garlic paste - 1 tbsp Tomatoes - 500 gm Plain cashew nuts - 50 gm Salt - as per taste Sugar - 1 tbsp (as per taste, you can add up to 4 tbsp) White vinegar - 1 tbsp (instead of vinegar you can use lemon juice also) Garam masala - 1 tsp Chilli powder - 2 tsp Water - 1 cup Kasuri methi - 1 tsp Fresh cream - 3 tbsp METHOD Marinate chicken using ginger garlic paste, chilli powder and salt. Mix well. Marinate for at least 30mins. Heat to medium flame and add oil. When oil becomes hot, add the marinated chicken pieces. Fry the chicken both sides. After chicken is completely cooked, transfer the chicken to a bowl. In the same pan add finely chopped onion, 1 tbsp butter. Mix well. Cook until the onion becomes translucent. Add ginger-garlic paste and mix well. Saute for a few minutes until the raw smell goes. Add tomatoes, plain cashew nuts, salt, sugar, white vinegar, garam masala, chilli powder. Mix well. Add one cup of water and cook until it becomes mushy. After the gravy becomes mushy, let the mixture cool for a few minutes before you start blending. Blend the gravy smoothly. In the same pan, strain the blended mixture and remove the excess material. Add fried chicken, butter, kasuri methi, fresh cream into the gravy and cook for about 10 - 15mins. Butter chicken is ready :) Enjoy!!