Butter Chicken

Marinade
2 lbs. chicken cut in small cubes
2 tbsp plain yogurt
1 tbsp chili powder
1 tbsp coriander powder
½ tbsp turmeric powder
½ lemon juice
1 tbsp ginger garlic paste
1 tbsp Kasuri methi
1 tbsp garam masala
1 tsp salt

For Gravy
2 bay leaf
½ inch cinnamon stick
4 green cardamom
4 cloves
1 tbsp ginger garlic paste
1 small onion sliced
4 ripe tomatoes cut in 4 halves
4 tsp ketchup
1 tbsp sugar
½ cup water
½ tsp garam masala
1 tsp kasuri methi
6 oz heavy whipping cream
½ cup oil (for sautéing and gravy)
2 tbsp butter
Salt to taste

Directions:
In a bowl add plain yogurt, chili powder, coriander powder, turmeric, garam masala, ginger garlic paste, lemon juice and kasuri methi. Mix it well to form a paste and add the chicken cubes. Marinate the chicken for at least an hour. Then heat a pan and add oil and in multiple batches sauté the chicken. Once all the chicken is sautéed in the same oil add bay leaf, cinnamon stick, cardamom and cloves. In about 30 seconds add in onions and cook it till translucent. Now add in ginger garlic paste and cook till raw smell is gone or till its brown. Then add the tomatoes, chili powder, turmeric, ketchup and ½ cup water. Turn the heat to medium low and cook till tomatoes are completely dissolved and oil is separated. At this point turn off the stove and let the gravy cool down.

Then in a blender add the gravy and blend it into a smooth puree form. Then add blended gravy to the pan along with cooked chicken pieces, heavy whipping cream and sugar. Then bring it to a boil. Rub kasuri methi between your palm and spread it over the chicken and sprinkle garam masala. Add more cream based on your preference. Taste the gravy and add salt as per your taste. Add in 2 tbsp butter and turn off the stove and let it sit for 5 mins. At this point your butter chicken is ready. Serve it with rice or naan.