Ingredients #

For the Gravy

• 4 large Tomatoes, cut into half
• 2-3 large Onions, sliced
• 3-4 Garlic pods
• 1 inch-Ginger, sliced
• 5-6 Cloves
• 1 inch-Cinnamon Stick
• 3 Bay Leaves
• 5-6 Black Peppercorns
• 2 Green Cardamoms
• 2 tbsp Butter
• Salt to taste

For Chicken

• 2 tbsp Butter
• 1 tbsp Red Chilli powder
• 1 tsp Coriander powder
• Prepared Gravy
• 3 tbsp Fresh Cream (35%)
• 1 tsp Honey
• Cooked Chicken, shredded
• 1 tbsp Dried Fenugreek Leaves
• Fresh Cream for garnish
• Coriander Spring for garnish

To cook chicken

• Marinate 1 kg chicken pieces (small cubes) with ginger-garlic paste, red chili powder, cumin powder, coriander powder, and turmeric. Then, shallow fry in a pan (use any oil).

Process For the Base Gravy #

• In a heavy-bottomed pan, add ½ cup of water.
• Add tomatoes, onions, garlic, ginger, and all the whole spices. Mix well.
• Add 1½ tsp of butter, salt, and mix thoroughly. Cover and cook for 15 minutes.
• Once the tomatoes are soft, use a hand blender to blend the gravy until smooth.

Process For Butter Chicken #

• In a pan, add butter and allow it to melt. Then, add red chili powder and coriander powder and cook for a minute.
• Pour in the prepared gravy, mix well, and cook for 2-3 minutes.
• Add fresh cream, honey, and cooked chicken. Mix well and cook for another 3-4 minutes.
• Finally, add dried fenugreek leaves and cook for 2 minutes.
• Transfer the butter chicken to a serving bowl. Garnish with fresh cream and a coriander sprig. Serve hot with roti or rice.