Butter Chicken Curry From Indo Base

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 450 g boneless chicken
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1/4 cup plain yogurt
• 1/2 cup cream
• 2 tablespoons peanut oil
• 1 onion (chopped)
• 1 cup tomato puree
• 1 1/4 teaspoons cayenne pepper
• 1 pinch salt
• 1 teaspoon chili powder
• 1 teaspoon cumin (ground)
• 1 bay leaf
• 1 pinch black pepper
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cornstarch
• 2 teaspoons garam masala
• water, as required

Recipe

• 1 • heat 1 tbsp peanut oil in a large saucepan over medium heat.
• 2 • saute onion until it becomes soft and translucent.
• 3 • put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. stir it for about 1 minute.
• 4 • add tomato puree to the mixture. cook it for 2 minutes while stirring frequently.
• 5 • add cream and yoghurt into the same pan and mix them well.
• 6 • reduce heat to low and cook sauce for 10 minutes.
• 7 • now add salt, black pepper and cayenne into the mixture. remove the pan from heat.
• 8 • heat oil (1tbsp) in a large heavy frying pan over medium heat.
• 9 • cut the chicken to bite-size pieces and wash it well.
• 10 • cook chicken pieces until it gets slightly brown (for about 10 minutes).
• 11 • reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
• 12 • put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
• 13 • now pour the rest of the sauce into the chicken.
• 14 • mix cornstarch and water well. put this mixture into the chicken.
• 15 • cook chicken for 5-10 minutes, or until thickened.
• 16 • butter chicken is ready to serve.