1. • Heat 1 tbsp peanut oil in a large saucepan over medium heat. 2. • Saute white onion until it becomes soft and translucent. 3. • Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute. 4. • Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. 5. • Add cream and yoghurt into the same pan and mix them well. 6. • Reduce heat to low and cook sauce for 10 minutes. 7. • Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat. 8. • Heat oil (1tbsp) in a large heavy frying pan over medium heat. 9. • Cut the Chicken to bite-size pieces and wash it well. 10. • Cook chicken pieces until it gets slightly brown (for about 10 minutes). 11. • Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. 12. • Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes). 13. • Now pour the rest of the sauce into the chicken. 14. • Mix cornstarch and water well. Put this mixture into the chicken. 15. • Cook chicken for 5-10 minutes, or until thickened. 16. • Butter Chicken is ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
