Butter Chicken (Dry)

The chicken is traditionally cooked in a tandoor, but I tried using the fried chicken. You can also try in grill or roast method. I have added cashew paste, which makes the gravy thicker.

This goes well with steamed rice, roti, naan, parotta and any variety rice.

Ingredients

Chicken – 1 kg (Small Piece)
Curd – 1 cup
Ginger Garlic Paste – 4 tsp
Chilli Powder – 2 tsp
Garam masala – 1 tsp
Color Powder – ½ tsp
Tomato – 4 (Small pieces)
Fenugreek Seeds – ½ tsp
Cashew – 10(Paste)
Coriander Leaves – few
Oil – 1 tsp
Butter – 2 tsp
Salt

Method

In a medium bowl add curd, 2 tsp ginger garlic paste, 1 tsp chilli powder, salt, color powder, chicken, and then mix it well. Keep this mix for another 1 hour.
In a kadai, add butter then fry chicken until gets gold brown in color.
Heat oil in a separate pan; add fenugreek seeds, 2 tsp ginger garlic paste and tomatoes.
Saute the tomatoes till becomes mushy. Then add 1 tsp chilli powder, garam masala, salt with fried chicken.
Finally add cashew paste and cook for another 10 min in a low flame. Garnish with coriander leaves.