The creamy chicken marinated, grilled and dipped into the delicious gravy. The soft texture of chicken with smooth gravy. Butter chicken is combined with all the spices, butter, chopped coriander leaves yoghurt, cashew nut and almond paste give a rich taste to the gravy.
Take a bowl to add cleaned skinless chicken pieces.
Add ginger and garlic paste, salt, turmeric powder, red chilli powder and garam masala powder.
Add curd, lemon juice, oil mix well. Marinate for 40 minutes.
Heat a pan over medium to high flame add butter.
Add marinated chicken stir well.
Dry the chicken completely. So that our chicken will absorb all the spices.
Heat a pan over a medium flame add butter.
Add cloves, cumin seeds, coriander seeds, cardamom, cinnamon and star anise stir for a minute.
Add cashew nuts and almonds fry for a minute.
Add chopped onions, halved slit green chillies saute.
Add ginger and garlic paste fry till the raw smell disappears.
Add chopped tomatoes stir well. Add 1/4 spoon of oil.
Pour 1/4 glass of water cook till the tomatoes turn mushy.
Let it cool. Take all the masala mixture into the blender jar.
Blend to the fine paste. set aside.
Heat a pan over a medium flame add butter.
Add a spoon of red chilli powder and dry fenugreek leaves(Kasuri methi) stir well.
Add blended masala mixture to the pan mix well.
Add 1/4 spoon of garam masala powder mix. pour water according to the consistency of gravy.
Add grilled chicken stir well.
Add chopped coriander leaves and a spoon of salt.
Add 1/2 cup of cream mix well.
Cook over a low flame for 10 minutes till the chicken become soft. If necessary adjust water and salt according to the taste.
Switch off the fire. Take the delicious butter chicken into a serving bowl.
Garnish with cream, chopped coriander leaves and fried cashew nuts.
Serve with jeera rice, pulao, naan, roti, chapati, biryani recipes.
Break star anise into small pieces for smooth blending.
If we are using yoghurt instead of hung. While roasting the chicken slightly releases some water no problem dry it completely. So that our chicken will absorb all the spices.