Butter Chicken Curry

Marinade - Marinate 2 lb boneless Chicken (thigh meat), cut into bite sized pieces with 3 tbsp of Yogurt, 2 tbsp of Lime Juice, 1 tbsp of Ginger Garlic Paste, 1½ tsp of Red Chilli Powder, 1½ tsp of Garam Masala Powder, 1½ tsp of Coriander Powder, 1 tsp of Cumin Powder, Salt to taste and refrigerate overnight.

Chicken - Heat 1 tbsp Oil in a pan. Add the chicken with all the marinade and cook on medium high flame, stirring frequently till the chicken is cooked and all the water has evaporated and is dry.

Gravy - Heat the 2 tbsp of Butter in a pan and fry 2 Bay Leaves, 2 Cardamoms and 4 Cloves till fragrant. Add finely chopped Red Onion and saute till brown. Now add 1 tbsp of Ginger Garlic Paste and fry for a minute. Add 1 tsp of Red Chilli Powder and 1 tsp of Garam Masala Powder and fry for 30 seconds. Stir in the tomato puree made from 2 medium Tomatoes, blanched, peeled and pureed. Cook till the oil separates and add chicken, ½ tbsp of Kasoori Methi(dry Fenugreek leaves), Salt to taste, ½ tsp of Sugar and 2 cups of Water. Mix well and bring to a boil. Cover and simmer on low heat for about 10 minutes. Stir in the 3-4 tbsp of Cream and turn off the heat after a minute.

Serve hot with parathas, naan or rice.