Butter Chicken

For the chicken

3 lbs Chicken breast boneless
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp Red chilli powder
Salt to taste

For the gravy

7 medium roma tomatoes, roughly slit tomatoes
1 red onion, roughly cut
1 tbsp garlic paste
2 cup cashew nuts
2 tsp kasoori methi
1 tsp garam masala
5 tsp sugar
1 tbsp kashmiri chilli powder
8 tbsp butter (1 stick)
6 tbsp heavy cream
4 tbsp malt vinegar / 3 tbsp White Vinegar
Salt to taste

INSTRUCTIONS

1.  Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes.
2.  In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
3.  In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts.
4.  Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes.
5.  Blend the mixture into a fine puree.
6.  Strain it back into the same pan make sure there is minimal wastage.
7.  Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
8.  Garnish it with cream and kasoori meethi.

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