Prepare boneless chicken as shown in this recipe: 

Dry Butter chicken

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For Gravy:

Ingredients

• Ghee/ oil 2 tbsp.

• cumin seeds 1 tsp

• 2 Cinnamon sticks,

• Onions 3-4 medium size (grated)

• Garlic paste (10-15 cloves)

• Ginger paste

• Green chilies 1-2 (optional)

• Green cardamom 3-4 nos.

• 6-7 Tomatoes (puree) / or crushed tomatoes Can

• Tomato paste (1 tbsp.) (tiny cans are available in market)

• Cashew nuts paste 1/3rd cup (soak the cashews in hot water for 15 minutes and make paste)

• Fresh Coriander a small handful.

• Fresh cream ¼ cup (table cream would do)

• Red chili powder 1/2 tsp (if you don't eat spicy, add less)

• coriander powder 1 tbsp.

• Cold Grind  Turmeric powder ½ tsp

• Cold Grind Garam Masala 2 tsp

• Cold Grind Butter Chicken Spice 1 tsp

• fenugreek leaves ½ tsp

• Cold Grind  Ginger powder

• Salt to taste

 

 

Directions:

• Set a stock pot on medium heat, add ghee/oil, cumin seeds. Once seeds turn black, add green cardamom, cinnamon sticks. Then, add garlic & ginger paste, sauté until brown. Now add green chilies, onions paste and sauté until paste is light golden brown (onion paste will shrink in size). 

• Now, add tomato puree & paste and cook for 5 minutes. Add turmeric, salt and further lower the heat, cover and cook for 15 minutes on medium low heat. Stir in intervals to avoid from sticking to the pan and burning. As you cook, the tomatoes will leave their water, there is no need to add additional water, let them cook in their own water. Adding Salt at this stage will make sure tomatoes are cooked well.

• Once the tomatoes are cooked, add coriander powder, red chili powder, ginger powder, butter chicken spice and garam masala and fenugreek leaves. Stir the mixture for 1-2 minutes.

• Lower the flame fresh cream, stir well and cook for a minute, do not overcook. Keep the consistency gravy like – not too thick or too runny. Turn off the flame and add dry butter chicken prepared in the other recipe to the gravy. Garnish with fresh coriander!!