Chicken - ½ kg ( bone less is best for this recipe but I'm using with bone)
2 medium red onions diced
2 large tomatoes ( 1 chopped and the other boil in some water in a sauce pan for 5 mts and remove the skin)
5 cashew nuts (soaked)
5 almonds skinned*
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp butter (what is butter chicken without butter :) )
1 tsp chilli powder / roasted paprika (adjust the heat to your taste)
¼ tsp turmeric powder
2 bay leaves
¼ cup fresh cream ( if you want to cut down on calories replace fresh cream with milk.)
2+3 tablespoon of oil (non flavoured)
Spice mix / garam masala:
½ tsp whole black pepper
6 cloves
12 cardamom pods
1 star anise (mine ran out :( )
1 mace
Warm up these dry spices ( except bay leaves) in a pan and grind it to fine powder.
Instructions
In to the clean chicken pieces add chilli powder, turmeric powder and ¾ th of the grinded dry spice mix / garam masala.
Mix the masala into the chicken and set it aside.
In the mean time heat a pan and add 2 table spoon of oil.
When the oil heats up fry onions.
When the onions have sweated down take out of the pan and add that into a blender bowl.
In the same pan using the remaining oil soften the chopped tomatoes.
Once softened add to the bowl containing tomatoes. Once the tomatoes have cooled down a bit, grind it to fine paste.
While the tomatoes are cooling keep the same pan to heat and add 3 table spoon of oil and fry the chicken pieces. Since the chicken needs further cooking in the sauce, careful not to cook the chicken fully.
When the chicken is ¾ th done add in the blended onion and tomato mix and cook in low fire.
Make a paste out of the de skinned tomato, cashew nuts and almonds and add to the chicken.
When the chicken is cooked for another 5 mts add the kasuri methi and bay leaves.
Allow the kasuri methi to release its aroma by cooking further for 2 mts.
Now add in the rest of the spice mix and butter and slowly combine.
Switch off the fire and add in fresh cream.
Butter chicken is ready !
Notes :
If you're serving later, add ¼ cup of water before adding the butter. The curry actually thickens with time.
* Soak the almonds in warm water and the skin comes off easily in 10 mts.
Recipe by Seemology at https://www.seemology.com/butter-chicken-murg-makhani/