This is the easiest way to make great tasting Butter Chicken ever, I would like to thank Leela Akka- my Cooking cum Life Idol for sharing this recipe with me. Though my mum is a great cook and all that, I still maintain that I picked up the art of cooking good food from Leela Akka, for she not only makes great tasting food she will make so many substitutions to the ingredients in the original recipe and still end up with a final dish that tastes just like the original or in many cases better than the original. OK, I'll stop singing paeans to Leela Akka and jot down the recipe. I don't have a picture of the final dish at the moment and as I made a small quantity for testing the recipe and the vessel was licked clean before I could say "Photo"... so the picture will have to wait for the next time I make it...
Note: As Leela Akka is big on cooking based on gut feel, all the ingredients are also taken "Andaze se", meaning if you want the measure of each ingredient down to the gram, please surf to another site...or if you are an adventurous cook like me, hang on and use your imagination...that clarified...moving on...
Ingredients:
1) Chicken (cut in to strips)
2) Ginger-garlic paste
3) Lemon Juice
4) Salt
5) Cashews
6) Tomato Puree
7) Chily Powder
8) Kasuri Methi
Method:
1) Marinate the chicken strips in ginger-garlic paste, lime juice and salt. The longer you marinate the better.
2) Fry the marinate chicken or alternatively you can roast it in the oven.
3) Dry roast the cashews and then blitz in a mixer to make a fine powder.
4) Heat a little oil and add the cashew powder and fry until aromatic.
5) Add the tomato puree and cook well
6) Add the chilly powder and Kasuri Methi and bring to a boil.
7) Add the fried chicken and let it simmer for a few mins.
8) Serve hot with chapatis/ naan or rice.