Butter Chicken Masala / Murgh Makhani

The other day I had extra chicken after making chicken fried rice, so the next thing that popped on my mind was butter chicken masala. Known for it's North Indian flavor, butter chicken doesn't necessarily have to accompany naan/roti/chapati. It goes best with rice too. Here it goes:

Ingredients:

Boneless chicken (cut into small pieces) - 1/4 kg
Cooking oil - 2 tbsp

For marinating the chicken:
Thick curd - 2 tsp
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Tandoori color (optional) - 1/4 tsp
Salt - 1 tsp

For the gravy:
Tomato (pureed) - 3-4
Cashew nut (boiled with water, drained and blended into a paste) - 10 
Garlic paste - 2 tsp
Green chilly (finely chopped) - 1
Cumin powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Tomato ketchup - 1 tbsp
Fenugreek leaves (hand crushed) - 2 tsp
Garam masala - 1/2 tsp
Milk (at room temperature) - 1/2 cup
Cream - 2 tbsp
Water - 1/4 cup
Sugar - 1/2 tsp
Buter - 2 tbsp
Salt - 1 tsp

Method:

1. Mix chicken with the ingredients listed under 'For marinating the chicken' and leave aside for 2-3 hours.
2. Heat butter in a pan and add garlic paste. Saute for half a minute.
3. Add chilly, cumin powder, red chilli powder and mix well.
4. Add tomato puree and salt and saute well till the raw smell of the tomato goes.
5. Lower the flame. Add cashew nut paste, tomato ketchup, sugar and water and give it a good stir.
6. Meanwhile, heat oil in another pan and shallow cook the marinated chicken pieces. Drain and keep aside.
7. Now add the chicken pieces to the gravy once the gravy comes to boil. Cook for a minute.
8. Add milk and stir well for another minute before adding the cream and mix well.
9. Throw in the garam masala and fenugreek leaves and give a final stir.
10. Garnish with cream or fenugreek leaves or finely chopped coriander or even more cream! Your choice!☺