Butter Chicken, Chicken Makhani

Initial Preparation:

1. Marinate the chicken pieces with the items listed in 'For Marination' and refrigerate it for 30 minutes.
2. Make tomato puree and set aside.(Refer Notes)
3. Heat oil in a pan, add in the chicken pieces, fry until the chicken pieces are half cooked. Set aside.

Butter Chicken Preparation:

1. Heat butter in a heavy bottomed pan, add in the the chopped onion and fry till golden brown on low-medium heat.
2. Add in the chopped ginger, garlic and saute until the raw smell disappears on low-medium heat.
3. Now add in the turmeric powder, coriander powder, kashmiri chilli powder and saute for 2-3 minutes on low heat.
4. Remove from heat and let it cool completely. Then grind this mixture into a fine paste by adding little water.
5. Add this masala paste into the same pan, add in the pureed tomato and tomato sauce. Mix well and cook until the mixture produce bubbles uniformly for about 3-4 minutes .
6. Add in the half fried chicken pieces, kasuri methi, milk and salt. Mix well and cook until the chicken is done and the gravy is thick over low heat. Stir occasionally. If required, add little water into the curry.
7. When the chicken is tender and the gravy becomes thick, add garam masala, fresh cream and stir well.
8. Remove from heat. Garnish with coriander leaves and serve hot.

Notes:

• How to make Tomato Puree?
  • Remove the stem area from the top of the tomato, then make a cross-cut slit into the bottom of the tomato.
  • Boil a large pot of water, add the tomatoes and cook for 5-15 minutes.
  • Remove the tomatoes from the boiling water and put them into a pot of cold water. Leave them in the cold water for 5 minutes or until the skins begin to crack.
  • Peel the skins off the tomatoes if you do not want them in your puree and discard.
  • Cut the tomatoes in half. Remove the seeds and juice if you do not want those parts, this is optional.
  • Puree the tomatoes in a food processor.