Succulent, tender chicken pieces in a rich, creamy, buttery, tomato based gravy makes a mouth watering dish a speciality for any occasion. A highly nutrient and energy dense dish served with rotis or parathas traditionally.
Soak 6 cashews in warm water and make fine paste of it.
Make puree of 3 tbsp chopped tomatoes and keep aside.
In a mixing bowl, take 75 gm boneless chicken.
Add 2 tbsp curd, 1/2 tsp red chilli powder, 1/4th tsp haldi, 1/2 tsp ginger garlic paste, 1/8th tsp garam masala powder, 1 tsp lemon juice and mix well and keep aside for marination.
For butter chicken gravy
In a kadhai heat 1 tsp oil.
Add 1 bay leaf, 2 cloves, 1/4th tsp jeera, 1/2 cinnamon stick, 1 black elaichi and sauté well.
Add marinated chicken and mix well.
Cover and allow it cook.
Once cooked, add 1 tbsp butter and mix well.
Then add 2 tbsp tomato puree, 2 tbsp cashew paste and mix well.
Add water as required, 1/4th tsp salt and sauté.
Crush 1/2 tsp kasuri methi, 1 tsp cream and mix.
Serve hot with chapati or naan.