How to make Punjabi style butter chicken.

 

Ingredients:

• 500 grams boneless chicken, cut into pieces

• 1 cup plain yogurt

• 2 tablespoons lemon juice

• 2 teaspoons ginger paste

• 2 teaspoons garlic paste

• 1 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• Salt to taste

• 2 tablespoons butter

• 2 tablespoons vegetable oil

• 2 onions, finely chopped

• 2 tomatoes, pureed

• 1 teaspoon garam masala

• 1 teaspoon dried fenugreek leaves (kasuri methi)

• 1/2 cup heavy cream

• Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Add chicken pieces to the marinade, coating them well. Cover and let it marinate for at least 1 hour (or overnight in the refrigerator for better flavor).Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking tray and cook in the oven for about 20 minutes or until the chicken is cooked through and slightly charred. Alternatively, you can cook the chicken on a grill or stovetop in a skillet.

1. In a large pan, melt butter and vegetable oil over medium heat. Add chopped onions and sauté until they turn golden brown.

1. Add the pureed tomatoes to the pan and cook for a few minutes until the oil separates from the mixture.

1. Reduce the heat and add garam masala and dried fenugreek leaves (kasuri methi). Stir well and cook for 2-3 minutes.

1. Add the cooked chicken to the pan and mix it with the tomato and spice mixture. Simmer for 5 minutes.

1. Stir in the heavy cream and cook for an additional 2-3 minutes.