Indian butter chicken / Murg Makhani

Serving for 2


Ingredients:


500 gm chicken - cut into medium pieces
1 big onion - cut into cubes
1 medium tomato - cut into cubes
half cup cashews
1 tsp cumin seeds
1 tsp of garam masala
half tsp of coriander powder
half tsp of cumin powder
half tsp of turmeric powder
1 tsp of red chili powder
half tsp of paprika
1 tsp of dry fenugreek leaves (Kasuri methi)
4 cloves of garlic - finely chopped
2 tsp of butter
Oil as needed
4 tsp of whipping cream
salt to taste
cilantro for garnishing


Procedure:

• Heat up enough oil in pan to fry the chicken pieces. Deep fry the chicken pieces on medium heat. It will take around 5-6 mins for chicken to get light brown color. Take piece aside on tissue paper. Take out excess oil from pan and keep just about 2 tsp of oil. Add onion cubes and saute till it becomes light brown in color. Add tomato cubes and cover the pan. Let it cook for 2-3 mins. When the tomato cubes are mashed up with onion, add red chili powder, paprika, coriander powder, cumin powder, turmeric powder, garam masala and salt to taste. Saute them till oil starts to loose out from spices. Add small amount of water to avoid burning of spices. Finally add cashew nuts. Mix well and cook for 2-3 mins. Let the mixture cool down and make the smooth puree in blender.
• Heat up butter in another pan. Add cumin seeds and finely chopped garlic to it. Saute garlic till it gets light brown color. Add puree which we made before. Mix well and cover the pan. Let it cook for 3-4 mins on medium heat. If gravy becomes too thick, add small amount of water and adjust the consistency.
• Add fried chicken pieces to it and let them cook in gravy for about 5 mins. Crush dry fenugreek leaves on palm and add into gravy. Finally add whipping cream and mix well. Cook for 3-4 mins on low heat. Switch off the heat and garnish with cilantro and fried onions.