EsyRecipes

Discription:Its gravy can be made as hot or mild as you like so it suits most palates. According to a documentary by the Discovery Channel, the butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi.
Ingredients:

• Chicken: 1 kg or 2.2 lb
• Onion paste: 1 cup
• Tomato puree: 2 cups
• Ginger Garlic paste: 2 tbsp
• Green Chili: 2 nos
• Meat Masala powder: 2 tbsp
• Red Chili powder: 1 tbsp
• Food Color: 1/4 tsp
• Garam Masala: 1 1/2 tbsp
• Dhania powder: 1 1/2 tbsp
• Kasoori Methi: 2 tbsp
• Butter: 100 gms
• Coconut paste (Optional) : 1/2 cup (Add more if you need more gravy)
• Turmeric Powder: 1/4 tsp
• Cinnamon (Dalchini), Cloves (Lavang) and Cardamom (Elaichi) powder: Make 1/4 tsp of powder with 2 sticks of cinnamon, 4 cloves and 2 cardamom
• Salt to taste
• Coriander for garnish

Chicken Marination:

• In a bowl add chicken, 1/2 cup onion paste, 1 tbsp ginger garlic paste, 1 tsp salt, food color and mix well. Keep aside for 1 hour.

Butter Chicken Curry or Gravy :

• In a pan on medium heat add butter. 
• When the butter melts add the remaining onion paste and saute for around 5 minutes till the raw smell of onion no longer exists.
• Add the green chili cut into long slices and ginger garlic paste to the mix and stir for 3 minutes.
• Add tomato puree and cook for another 6 minutes Then add 1/4 cup water.
• Add dhani powder, meat masala powder, garam masala powder, turmeric powder, chili powder and mix well.
• Now add the marinated chicken and cook for 15 minutes with a lid covering the pan on low heat.
• At this stage add cinnamon, cloves and cardamom powder, kasoori methi and coconut paste. 
• If you want more gravy you can add more water and salt.
• Cook for another 10 minutes or so until the chicken is well cooked.
• Garnish with coriander and serve hot.
• This delicious Butter Chicken goes very well with all types of Rotis and flavored rice like Ghee Rice and Jeera Rice.