Huma’s Butter Chicken (Restaurant Style)

Ingredients:-

- 1 kg chicken, cut into pieces
- 2 tablespoons cooking oil
- 2 tablespoons butter
- 2 tomatoes, boiled and pureed
- 10 cashews, soaked in water
- 1 cup yogurt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi (dried fenugreek leaves)

- 1 tablespoon brown sugar
- 1 cup heavy cream
Fresh coriander leaves for garnishing
















Instructions:-
1. In a bowl, mix together yogurt, red chili powder, turmeric powder, garam masala, and salt.
2. Add the chicken pieces to the marinade and coat them well with the mixture. Let the chicken marinate for 3 hours in the refrigerator.
3. In a large pan, heat the cooking oil over medium heat.
4. Add the marinated chicken to the pan and cook until it is browned and cooked through. Remove the chicken from the pan and set it aside.
5. In the same pan, melt the butter over medium heat.
6. Add the tomato puree to the pan and cook for a few minutes until the raw flavor of the tomatoes is gone.
7. In a blender, blend the soaked cashews with a little water to make a smooth paste.
8. Add the cashew paste to the pan and mix well with the tomato puree.
9. Add brown sugar, kasuri methi, and salt to the pan. Mix well.
10. Return the cooked chicken to the pan and stir well to coat the chicken in the sauce.
11. Reduce the heat to low, cover the pan, and let the chicken simmer for about 20-25 minutes, or until it is tender.
12. Stir in the heavy cream and let the curry simmer for another 5 minutes.
13. Garnish with fresh coriander leaves and serve hot with naan or rice.