Its a one of the Indian Non Veg Delight served as side dish and in North Murg Makhani is so famous.
I started to drool when ever i think of this butter chicken and Naan, Oh God it is Made for each other combination.
Again this is also i tried for one of our guest, and it turned a hit at our home...And i am sure that i will be going to prepare this regularly.
You can increase the quantity of Red chilly to get hot gravy or this will be Mild and loved by kids.
Usually i have seen some recipe call for sugar to get the sweet taste, here i have not added sugar because the Cashew nuts and homemade curd does the job of sugar.
Chicken - 300gm
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Red Chilly - 3 nos.
Pepper corns - 1 tsp.
Turmeric - few pinches for color.
Oil for deep fry.
Soak cashew in water for an hour.
Coat Tandoori masala, salt, ginger garlic and bit of butter in Chicken then deep fry it and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion, Red Chilly, Pepper and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Tomato and sauté well till it turns bright in color.
Add the Onion mixtures and saute well
Add bit of turmeric, Salt and sauté until the raw smell goes.
Add curd and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the fried chicken pieaces and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.
It tastes heavenly when served with any pulao or any variety roti.
Note: Adding cream is optional but tastes very rich if added.