MAKHANI/BUTTER CHICKEN CURRY

INGREDIENTS:

Chicken –------------------- 2 Lbs boned, and cubed

Yogurt------------------- -- -5 tbp

Tandoori masala –----------- 1 tbp(u can get in any store)

Garam masala powder --–-- 1 tbp

Lime juice –----------------- 2 tbp

Tomatoes-------------------2 boiled,pureed

Cinnamon--------------------4-5 sticks

Green chillies-----------------3-4 slit

Cummin powder ----------– 1 tsp

Butter –-------------------- 2 tbp

Oil--------------------------2 tbp

Onions –-------------------- 2, sliced

Ginger,Garlic paste----------2 tbp

Mustard seeds----------------1/2 tsp

Chilli powder –-------------- 1 tsp

Coriander powder –--------- 1 tsp

Turmeric powder – ---------1/2 tsp

Cashew nuts –--------------- 10

Almonds –------------------- 5

Coconut Cream –------------- 2 tbp

Coriander leaves –----------- 2 tbp chopped


DIRECTIONS:

1.Clean the chicken and keep it aside.

2.Take a deep wide bowl for marinating.Mix enough salt,1/4th tsp of turmeric,1/2 tsp of chilli powder,1 tbp og ginger garlic paste,2 tbp lime jiuce,1/2 tbp garam masala,1/2 tbp coriander powder and all yogurt till u get asmooth paste.

3.Drop the chicken pieces in the marinade and mix well to see that the pieces are well covered in spices.

4.Cover and place in refrigerator for 2-3 hrs and keep it out 1 hr before u start to cook.

5.Heat oil ,butter in a wide pan and add mustard seeds,cinnamon sticks,5 cashew chopped,onions,remaining 5almonds and 5 cashew paste,green chillies.

6.Fry till the onions turn translucent and the add 1 tbp of ginger garlic paste tomato puree,1/2 tsp red chilli,1/2 tbp coriander powder,1/2 tbp garam masala powder,tandoori masala,1/4 tsp turmeric powder,cumin powder.

7.Let it fry for few mins.

8.Now add the marinade chicken to paste and mix well with 2 cups of water.

9.Taste the gravy and see if salt/spices to be added.

10.After 10 mins add coconut cream to it and cook with the lid closed for 10 more mins or more till the pieces become tender and gravy starts to thicken.

11.Turn off and garnish with coriander leaves.

12.Serve hot with roti/rice