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Rasoi 

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Butter Chicken

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Ingredients:

    Marinade

    • 1 whole chicken cut up,

    • 1 tbsp tandoori masala,

    • 1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)

    • 2 tbsp lime juice,

    • 1/2 tsp cummin powder (jeera),

    • 5 tbsp of yoghurt,

    • salt

    Curry

    • 2 tomatoes puree in a blender,

    • 2 onions chopped,

    • 1 tbsp ginger-garlic paste,

    • 15 cashew nuts paste,

    • 1 1/2 tbsp butter,

    • 3 tbsp cream,

    • 1 tsp chili powder,

    • oil

Method:

Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non stick pan and fry the chicken for 10 mins. Remove the chicken and keep aside. In the remaining oil fry the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates. Add the cashew paste, chilli pd, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done . Garnish with cilantro.

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