How to make Butter Chicken

This dish is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates.

Ingredients
Boneless Chicken - 500gm
Oil - 2 Tbsp

For Marinade
Yoghurt- 1/3 cup
Kashmiri chilly powder - 2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Salt

For the Gravy
Onion -1 medium size
Tomatoes - 2 medium size
Ginger-Garlic finely chopped -1 tsp each
Kasuri methi (dry fenugreek leaves) - 1/2 tsp
Paprika/Kashmiri chilly powder - 1/2- 1 tsp
Cumin powder -1/2 tsp
Garam Masala - 1/4 tsp
Butter - 1 Tbsp
Cream - 3 Tbsp

Method

Marinate the chicken in the marinade for at least 1 hour, for best results leave overnight.
Heat 1 tbsp oil in a pan and put in the chicken with the marinade.
Cover and cook on low-medium heat till the chicken is done. Turn the chicken over during cooking.
Keep the cooked chicken aside.
Heat the remaining 1 tbsp oil in the same pan and add the finely chopped onions and chopped ginger-garlic and saute till light brown.
Add in all the powders, switch off the fire and keep aside to cool.
Once cool, blend them in a mixer to a paste along with the blanched tomato.
Add this paste to hot melted butter. If you want the gravy thinner add little water and cook on a medium flame, bring to the boil.
Add cooked chicken pieces. Simmer for few minutes and then add fresh cream, stir in and turn the fire off.
Garnish with coriander leaves.
Serve hot with Naans and a green salad.

more recipes@ http://www.expatrecipe.com/2010/10/05/butter-chicken/