Butter Chicken

 Ingredients

          Boneless chicken – 1 kg

·         Lemon juice - 1

·         Salt  and red chilli powder as per taste

·          Cloves -6

·          Peppercorns - 10

·          Cinnamon – 1 inch

·          Bay leaves - 2

·         Almonds - 10

·          Cardamom - 4

·          Fresh yoghurt – 1 cup

·         Cooking oil 3 tsp

·         Onions  - 2

·         Garlic paste – 2 tsp

·         Ginger paste – 1 tsp

·         Coriander powder -  2 tsp

·         Cumin powder – 1 tsp

·         Turmeric powder – ¼ tsp

·          Tomato paste – 400 gm

·          Chicken stock – 500 gm

·         kasuri methi  - 2 tsp

·         Unmelted, soft butter – 3 tsp

·         Coriander leaves to garnish – 1 cup

Preparation:

Wash and cut chicken in to medium pieces, add salt, red chilli powder, lime juice to it and leave it for marinating for 1 hour. Heat a flat pan and roast clove, black pepper cinnamon, bay leaves and almonds till they are slightly dark. Cool and add cardamom seeds to it. Grind this to a coarse powder.

Mix this powder along with yoghurt, coriander, cumin and turmeric and add it to the chicken and allow it to marinate for another hour.

Heat little oil in a pan and fry only the chicken from the chicken spice mix, till the chicken pieces turn from pink to whitish in color. Now add tomato paste, kasuri methi (dried fenugreek leaves), chicken stock and remaining pat of the chicken spice mix. Cook till the chicken is tender and the gravy has thickened.  Melt butter and pour it over the chicken. Garnish with coriander leaves and serve with Naan.