Ingredients

For marinate
• Chicken - 1 kg cut into 2" pieces boneless & skinless
• Ginger -1 tbsp chopped
• Garlic -1 tbsp chopped
• Tandoori masala powder - 2 tsp
• Chilli powder - 2 tbsp
• Turmeric powder - 1/2 tsp
• Yogurt - 1/4 cup
• Lime juice - 1tsp
• Salt 11/2 tsp or to taste
• Oil - 1tbsp

For sauce
• Butter - 4 tbsp
• Onion - 1 big thinly sliced &cut into half
• Ginger - 1tsp chopped
• Garlic - 1tsp chopped
• Tomato - 2 big pureed
• Cumin powder - 1 tsp
• Chilli powder - 2 tsp
• Salt - 1 tsp or as per your taste
• Cashew nut - 10 (soak with 4 tbsp of water 10 minutes & grind it well)
• Thick coconut milk - 1/2 cup or 1/2 cup whipping cream or heavy cream
• Garam masala powder - 1 tsp
• Fenugreek powder - 1/2 tsp or leaves crushed
• Coriander leaves - 1 tbsp for garnish

Instructions

1. Wash and dry the chicken
2. In a bowl combine chicken and all above mentioned marinated ingredients
3. Cover and refrigerate for overnight or 3 to 6 hours
4. Then spread 1tbsp of butter in to the baking dish
5. Arrange the coated chicken one by one
6. Then bake marinated chicken 375 degree F preheated oven for 40 minutes
7. Flip the chicken half way through
8. Heat a sauce pan over medium heat and put 2 tbsp of butter
9. Add onion and saute till it light golden brown
10. Then add ginger and garlic,saute for till it's raw smell goes
11. Add tomato puree,chilli powder,cumin powder and salt into it
12. Cook for 5 minutes over medium- low heat and add baked chicken
13. Add cashew nut paste and cook in low flame 5 minutes
14. Finally add coconut milk, garam masala and fenugreek powder
15. Cook for 1 minute in low flame and switch off the stove
16. Garnish with coriander leaves & 1 tbsp of butter
17. Enjoy with any bread or ghee rice

http://tasteoftellicherry.com/dinner/butter-chicken

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