My Culinary Trial Room

As everyone out there is blogging about sweets and savories for Diwali, I donot have even one in my kitty and I am in no mood to make one. That doesn't mean that I will not be preparing anything for the festival, I have some ideas but I am gonna get into it next week only. Diwali is never complete for us without a non-veg three course meal but this Diwali I am planning something new and this Butter Chicken is definitely in the menu. Its rich, creamy and totally addictive and pairs perfectly with parottas and naans.

~*What U Need*~
For the chicken:
Chicken - 1/4 lb, with bone
Yogurt - 1/4 cup
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Salt, pepper

For the sauce:
Onion - 1, finely chopped
Ginger garlic paste - 1 tsp
Garam masala - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Tomato puree - 3/4 cup
Water - 1/4 cup
Cream - 1/8 cup
Ghee - 1 tbsp
Butter- 2 tbsp
Salt and Pepper to taste
Kasurimethi leaves - 1/4 tsp
Cilantro - 1 tbsp

How I Made it:
In a bowl, mix together the chicken with the marination ingredients and set aside for 30 mins or overnight. Preheat oven to 475 degrees, place the chicken on a baking sheet lined with foil paper and bake it in the oven for 10 minutes, turn the broiler on high and broil till the chicken is charred and then remove from the oven. In a large pan, heat the oil and butter and allow the butter to melt.

Add the cumin seeds and allow them to cook for about 30 seconds. Add the onion and cook till soft, add the ginger garlic paste and cook till raw smell goes off. Add tomato puree and cook for 3-5 mins. Add the garam masala, coriander powder and chili powder and cook for about 30 seconds.

Add the chicken, add some water and cover with a lid and simmer for about 20 minutes. Stir in the cream and fenugreek leaves, season with salt and pepper to taste, add in the cilantro and reduce the heat to low and allow to cook gently for a few minutes.