This one is somewhat a modified Butter Chicken dish...but pampered with loads and loads of butter to give the chicken a silky touch as it melts in your mouth...so here we go :) :)
Ingredients:
1.
Chicken - 1 kg
2.
Cashew - 50 gm
3.
Milk - 1n 1/2 cup
4.
Butter - 75 gm...more if you like :)
5.
Onion - 4 medium to large (1 chopped and 3 made into a paste)
6.
Tomato - 1 large chopped
8.
Garlic paste - 2 tsp
9.
Red Chili powder - 2 tsp
10.Cinnamon
- 2" stick
11.Green
Cardamom - 3 pods
12.Clove
- 3 to 4
13.Black
pepper corn - 4 to 5
14.Coriander
leaves chopped
15.Salt
to taste
16.Sugar
to taste
17.Oil
Method:
1.
Mix milk, cashew, cinnamon, cardamom, pepper corns and cloves in a blender with
a little butter to make a frothy smooth batter.
2.
Heat oil and butter in a pan and add the dried red chilies and wait till they
crackle.
3.
Now add chopped onion slices and stir fry till they become transparent.
4.
Add onion, ginger and garlic paste and saute till the colour turns golden.
5.
Add chopped tomato pieces and stir till oil separates.
6.
Add the chicken pieces and fry till they show a golden tinge.
7.
Add the previously made milk batter and chili powder and stir well so that all
ingredients get mixed well.
8.Add
salt and sugar to taste and a little water and mix well.
9.Bring
the entire thing to boil.
10.Sprinkle
finely chopped coriander leaves and more butter on top and serve hot with roti
or paratha.
PS:
To have a creamier, thicker gravy, you can add fresh cream to the milk batter
and blend well.