Name: Butter chicken semi gravy recipe by Rabia Hamnah at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: For Marination:; Chicken – 1/2 kg; Curd / Yogurt – 1/2 cup; Chilli powder – 1 tsp; Garam Masala Powder – 1 tsp; Ginger Garlic Paste – 1 tsp; Salt to taste; For Masala:; Butter – 3 tblspn; Oil – 2 tblspn; Cumin Seeds – 1tsp; Onions – 1 large chopped finely; Ginger Garlic Paste – 2 tsp; Chilli powder – 1 tsp; Garam Masala Powder – 1 tsp; Sugar – 1.5 tsp; Salt to taste; Tomato – 2 large pureed; Cream – 4spn; Water as needed

Ingredients Serving: 6

For Marination:
Chicken – 1/2 kg
Curd / Yogurt – 1/2 cup
Chilli powder – 1 tsp
Garam Masala Powder – 1 tsp
Ginger Garlic Paste – 1 tsp
Salt to taste
For Masala:
Butter – 3 tblspn
Oil – 2 tblspn
Cumin Seeds – 1tsp
Onions – 1 large chopped finely
Ginger Garlic Paste – 2 tsp
Chilli powder – 1 tsp
Garam Masala Powder – 1 tsp
Sugar – 1.5 tsp
Salt to taste
Tomato – 2 large pureed
Cream – 4spn
Water as needed

Instructions

Take chicken and all the marination ingredients in a bowl and mix well. Leave it to marinate for 15 to 30 mins.
heat 2 tblspn oil in a frying pan and place the marinated chicken in a single layer and cook them on high heat for 5 mins
Flip them over and cook again till the chicken is charred. Switch off the flame and set it aside.
Now in a kadai. Add oil and butter and let them heat up. Add in jeera and let them sizzle.
Add in chopped onion and saute them for 5 mins or till the onion is well browned. Add in ginger garlic paste and saute for a min.
Add in chilli powder, garam masala powder, salt and sugar and mix well and cook for 30 sec.
Add in tomato puree and mix well. Cover and cook for 5 mins to 8 mins till oil separates from it.
Now add in required amount of water and bring that to a boil. I used 2 cups of water.
Add in grilled chicken pieces and mix well. Simmer the flame and cover the kadai. Cook on a low heat for 15 to 20 mins till the chicken is tender and juicy.
Once the chicken is cooked add in cream.
Simmer for 30 mins. Switch off the flame and add coriander leaves. Serve with naan or pulav.

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