Butter Chicken

I saw this recipe on a website and modified it a bit for my own taste (and what I had available). Saving it in my own blog for future use

Ingredients

Butter - 2 tsp
Chicken Breast - 2
Lemon - 1
Red Chilli Powder - 1/2 tsp or to taste
Turmeric powder - 1 tsp
Salt - to taste
Tomato - 3 or 4
Yogurt - 1 cup
Onion - 2 med or 1 large
Ginger - small piece
Garlic - 1 or 2 cloves
Cinnamon Stick - 1
Black Pepper  - 8
Cloves - 6
Almonds - 8 or 10
Bay leaf - 1
Cardamom - 3
Corriander leaves - a few for garnishing

Preparation

1. Cut the chicken breast into small pieces and add lemon juice and salt to it and leave it to marinate.
2. Heat a small pan over low flame and roast the almonds, cloves, bay leaf, cinnamon stick and black pepper until you can smell the aroma of the garam masala. Turn off the flame
3. Add the cardamom seeds to the roasted masala and grind in a dry coffee grinder.
4. Mix the ground masala powder to the chicken pieces. Add yogurt, red chilli powder and turmeric powder and mix well. Leave the chicken around for an hour to marinate it.
5. Chop the tomatoes and grind it in a blender to puree it
6. Chop the onions, garlic and ginger and keep aside
7. Once the chicken has marinated for an hour, heat oil in a big pan and add onions to it and fry.
8. After the onions are fried a bit, add the ginger and garlic and let it fry for a few minutes
9. Add the chicken from the marinade and let the chicken cook
10. Now add the remaining masala and the tomato puree and let it cook over a low flame
11. Let it cook till the curry has reduced to half
12. Check and make sure the chicken is cooked and then turn it off
13. Melt butter in a pan and add it to the cooked chicken
14. Finally cut some fresh corriander leaves and garnish with it.

Butter Chicken is ready - Enjoy