Chicken Butter Masala

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Boneless Chicken breasts	1 nos	1181.44	1.66
Curd	0.5 cup	74.73	4.05
Garlic Paste	2 teaspoon	0.28	2.72
Ginger Paste	2 teaspoon	1.6
Tandoori Masala	2 teaspoon
Cumin Powder	2 teaspoon	25.2	1.2
Chili powder	0.5 tablespoon	2.65	53.04
Haldi Powder	0.25 teaspoon	6.82
Tomato Puree	0.75 cup	89.25	148.13
Tomato	1 nos	14.96
Cashew Nut	6 nos	99.18	7.92
Fenugreek Leaves Puree	3 teaspoon	0.54
Fresh Cream	3 teaspoon	30	2.49	0.09
Salt	1 as required	0
Sugar	1 pinch	19.35
Butter	2 tablespoon	476.66	53.92	1.4
Total		2022.66	275.13	1.49

Preparation Method

1. 01 In a bowl put in the Chicken pieces, and then add half the Curd, Salt to taste, a pinch of Haldi. 1/4 tsp Red Chili Powder, a pinch of tandoori color, little of the Ginger Garlic Paste.
2. 02 Mix well and set aside to marinade 20 - 30 mins.
3. 03 Meanwhile in a blender, blend the Tomato, Curd and Cashew Nutnuts unTil the Cashew Nutnuts are finely ground.
4. 04 In a thick bottomed pan melt the Butter and add the finely Onion.
5. 05 Fry the Onion Till transparent.
6. 06 Then add the Ginger Garlic Paste and fry Till raw smell goes.
7. 07 Then add the Tomato Puree, the dry masalas, and keep stirring the mixture on low flame for a while.
8. 08 Then add the marinated Chicken pieces, and fry well in the mixture Till Oil seperates.
9. 09 Then add the Tomato, Cashew Nutnut and Yogurt mixture and mix well.
10. 10 Cover and cook on low flame, stirring in between so that the Cashew Nutnuts don't stick to the bottom, unTil the Chicken is cooked.
11. 11 Lastly add the methi leaves, and Cream and stir it. Cover and turn of the flame.
12. 12 Serve hot with naan or rotis.
13. 13 There are no hard and fast rules, you may adjust the seasoning to suit your taste.