- Boneless Chicken thigh– 500gms
- 2 tbsp thick yogurt
- 2 tsp ginger, garlic and green chilli paste
- 1 tbsp Kashmiri chili powder
- Juice of half lime
- Salt to taste
- Onion – 1 (Big size)
- Ginger garlic paste – 1 tbsp
- Tandoori Paste – 2 tsp
- Coriander powder – 1 tsp
- Tomato – 2
- Green Capsicum -1
- Chili powder – 1 tbsp. + as required
- Cashew nuts – 10 – 15 nos
- Honey – 1 tsp
- Dried fenugreek leaves (Kasoori methi) – 1 tsp
- Thick Cream – 1/2 cup
- Salt to taste
- 1 tbsp Butter
Directions For Butter Chicken
- Marinate the chicken with yogurt, ginger garlic and green chilli paste, Kashmiri chili, Juice of half lime, and salt for 1 hr.
- Sear on hot plate marinated chicken pieces ; Keep them aside in a separate bowl.
- In the same pan add some Oil or Butter. Add onions, ginger-garlic paste , Tandoori Paste, chili powder, tomatoes, cashew nuts, and White Vinegar.
- Cook it in a medium flame with a lid for 15 to 20 minutes until it is mushy and soft.
- Allow it to cool and blend them into a smooth paste.
- Transfer the ground paste to the hot cooking pan and cook till smooth and little oil released.
- Now add some more butter, fresh cream crushed kasoori methi leaves, sugar, and salt to taste, and then add the cooked chicken.
- Cook for 10 mins.
- Serve with warm rice or Nan.
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