Dhara’s Butter Chicken

• active time: 45 Minutes
• total time: 1 hour 45 minutes

Ingredients

I inch chicken pieces (thighs stay moist, but can also use breast)

1 Lime worth of juice

1 thumb sized piece of Ginger (chopped to a paste)

3 cloves Garlic (chopped to a paste)

1 TBSP Tandoori/Garam Masala

1 TBSP butter

Cinnamon

Green cardamom powder

Bay leaf

Onions, diced

A few cashews

1 can Tomatoes (canned or puree)

Cilantro stems

Cumin powder

Paprika

Kasuri Methi/Fenugreek (optional)

Heavy Cream

Directions

Marinate 1 inch chicken pieces (thighs stay moist, but can also use breast) in lime juice, ginger and garlic paste, oil, salt and tikka/butter chicken/tandoori/garam masala for atleast 1hr.

For the gravy, heat butter and sweat onions in it. Add cinnamon, green cardamom powder, bay leaf and then add onions, few cashews, tomatoes (canned or puree), cilantro stems, cumin powder, paprika, 1 clove of minced garlic, 1 inch piece of minced ginger, and water until cooked.

Then grill the chicken until cooked. Set aside and keep hot.

Remove whole spices and grind to make a smooth puree.

Add kasuri methi/fenugreek (optional), chicken pieces and if you want it creamier, top with heavy cream.

If tomatoes are too tart then can add honey. Enjoy!