- ▢ ½ kg chicken (or 1 lb.) (preferably boneless)
- ▢ ¾ tablespoon lemon juice
- ▢ ¼ teaspoon Salt
- ▢ ½ teaspoon Red chili powder or paprika
- ▢ ¾ teaspoon kasuri methi Optional (dried fenugreek leaves)
- ▢ ⅛ teaspoon turmeric (haldi)
- ▢ ½ to ¾ teaspoon garam masala
- ▢ ¾ tablespoon oil
- ▢ 1 tablespoon ginger garlic paste
- ▢ ½ cup greek yogurt or hung curd (thick curd, refer notes)
- ▢ ½ kg chicken (or 1 lb.) (preferably boneless)
- ▢ ¾ tablespoon lemon juice
- ▢ ¼ teaspoon Salt
- ▢ ½ teaspoon Red chili powder or paprika
- Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
- ▢ Add ginger garlic paste, green chilies and fry till it turns fragrant.
- ▢ Next pour the tomato cashew puree.
- ▢ Add red chili powder, sugar and salt.
- ▢ Mix and cook until the tomato puree becomes thick.
- ▢ It also begins to leave the sides of the pan.
- ▢ Pour 1 cup water. Add more or less water to suit your desired consistency.
- ▢ Bring the mix to a boil and simmer for 3 to 5 minutes.
- ▢ Add chicken and simmer for about 5 minutes.
- ▢ Butter chicken should become soft and tender. Add garam masala and kasuri methi.
- ▢ Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
- ▢ Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.
