Butter chicken masala

Ingredients:

Boneless breast of chicken ,diced – 250 gms

Curd – 2 tbspns

Tomatoes  blanched and chopped – 3 nos

Onions , minced – 2 nos

Garam masala  - 1 – 2 tspns

Chilli powder – 1- 2 tspns

 Coriander powder – 1 tsp

Cream – 100gms

Butter – 1- 2 tspns

 Ghee – 1-2 tspns [ use all oils and fats judiciously please]

Fresh coriander chopped – 2 tbspns

Salt to taste

Basic gravy

Method :

1.Marinate chicken in curd with salt ,chilli powder and a little garam masala for about half an hour.

2.Heat oil and fats in a kadai and lightly fry the chicken ,when done remove from kadai and keep aside.

3.Fry the onions till it turns pink then add all the remaining masala powders , salt and mix well.

4.Add the blanched and chopped tomatoes and fry till the oil seperates.Now add the fried chicken toit and mix well.

5.Add the required quantity of the basic gravy,add a little water and then the cream .

6.leave it to simmer for a few minutes,garnish with fresh,chopped coriander and serve warm with steaming naans / rotis.

Bon Apetit!