Butter Chicken Restaurant Style

*BUTTER CHICKEN*
Recipie by *HUDA ZARIWALA*

INGREDIENTS for MARINATION
500gms boneless chicken
100gms curd
3 tbspn Tandoori chkn masala or 1 Noor Masalas Butter Chicken Marination packet
1 tbspn gng paste
(P.S-Noor masalas Butter chkn Masala hs 2 pckt of spices one is fr marination n other fr gravy)

METHOD FOR COOKING MARINATED  CHKN
*In a pressure cooker add in the marinated chkn  and do dhugaar and pressure cook it

INGREDIENTS GRAVY BASE
3 large onion Chopped
3 large tomato chopped
1 tbspn garlic
4-5 green chillies
50gms kaju
4 tbspn oil
Whole garam masala ( 1badi elaichi,2 choti elaichi,1 javitri,1tspn grated jaifal,1 badiyaan phool,1tspn zeera,1 stick dalchini)

METHOD FOR GRAVY
*Heat oil and add in whole garam masala followed by onions,fry till onions turn golden.
*Add garlic and chillies followed by tomatoes cook till tomatoes are tender
*Add kaju and cook for some more time

INGREDIENTS FOR BUTTERCHICKEN
Cooked Chicken
Gravy Mix
100ml fresh cream
1tbspn red chilly powder
1tbspn dhania zeera powder
1tspn haldi
1tspn garam masala powder
OR instead of All the dry masalas u can use Noor Masalas packet of Gravy masala in Butterchkn masala
4tbspn tomato ketchup
3tbspn birista
2tbspn butter
2tbspn oil
1tbspn kasturi methi
Salt for taste

METHOD FOR BUTTER CHICKEN
*In a mixer grind gravy mix with ketchup,fresh cream,birista and all spices or NOOR MASALAS BUTTER CHKN MASALA GRAVY PACKET and water to a smooth paste
*In a pan heat oil n butter add kasturi methi follwed by the paste,cook till oil seprates
*Add in the cooked chicken and mix,sim and let it cook fr couple of mins.
*Do dhungaar again
*Adjust the salt