BUTTER CHICKEN

INGREDIENTS:-

1. Boneless chicken          500 gms
2. Chilly powder               1 tbsp
3. Red color                       1/4 tsp
4. Salt                                3 tsp
5. Curd                             1 cup
6. Turmeric                      1 tsp 
7. Dhania powder             1 tbsp
8. Cumin powder             1 tsp
9. Garam masala               2 tsp
10. Tomato                          6 cut
11. Sugar                             1 tbsp
12. Water                             2 cups  
13. Kasuri methi                 1 tbsp
14. Mint leaves                   little
15. Ghee                             1/2 cup
16. Cornflour                      1 tbsp

FOR GRINDING-- 1

1. Small onion                  1 cup
2. Garlic                            30
3. Ginger                           2"

FOR GRINDING--2

1. Cashewnuts              15
2. Milk                          1/4 cup

FOR GARAM MASALA:-

1. Cinnamon                    1"
2. Cloves                          5
3. Cardamom                   5
4. Star anise                     1

FOR GARNISHING:-

1. Onion                         1 cut 
2. Coriander leaves         handful
3. Butter                         1/4 cup

METHOD:-

1. Wash chicken, cut into 1" pieces. Fry the garam masala and powder. Mix cornflour in little water.
2. Heat ghee in a pressure pan, add the ground paste -1, and fry on a low flame for at least 3 or 4 minutes on a low flame.  
3. Then add chicken pieces, fry for 1 minute, add tomatoes, chilly powder, dhania powder, salt.
4. Cook with closed lid until tomatoes mashed.
5. Add cumin powder, turmeric and fry for a minute.
6. Add curd, Kasuri methi, garam masala, ground paste-2, and water, mix well and close the lid.
7. Cook for 3 whistles, let the pressure settle by itself.
8. Open the lid, sim flame, add mint, sugar, and add cornflour to the gravy.
9. Boil for 3 minutes or until thick, garnish with butter, coriander leaves, and cut onion.
10. Serve with maida chapati.