Butter Chicken - Rosy aunty

Recipe by Rosy Pinto

Ingredients:
500 gms boneless chicken tikka (click here for recipe) - cut into bite size pieces

For the gravy: 
100 gms butter 
1 1/2 tsp garlic paste (see notes) 
1 1/2 tsp ginger paste (see notes)  
6 medium tomatoes (blanched and pureed) or 1 1/2 cups of tinned tomato puree 

1 cup water   

1/2 tsp salt 

4 green chillies (deseeded + finely chopped)

4 tsp cashew nut powder 

1/4 tsp pepper powder

1 1/2 tsp paprika
1/2 - 1 tsp chilli powder (optional)
1 tsp garam masala powder
2 tbsp fresh coriander leaves
2 tbsp thick cream or 1/2 cup light cream (adjust according to your taste)

Steps:

1. In a pan, melt half the butter. 
2. Add the ginger paste and garlic paste. Fry for about 2 minutes.
3. Add tomato puree, fry for 2 to 3 minutes.
4. Add 1 cup water and salt and bring to a boil. Lower heat and simmer for 5 minutes, then set tomato gravy mixture aside.
   
   
5. Melt remaining butter in the pan. 
6. Add chopped green chillies, saute over medium heat for 1 minute
7. Add cashew nut powder and fry until light brown, stirring continuously
8. Add the pepper powder, chilli powder and paprika powder (gives a brighter red color) and stir.
9. Add the tomato gravy mixture and bring to a boil
10. Add chicken pieces and simmer for 5 - 6 minutes
11. Sprinkle garam masala and stir in  fresh cream and chopped coriander leaves.
12. ENJOY!

Notes:

• For the chicken, follow the chicken tikka recipe for marinating the chicken. However, when making butter chicken, add only 1 tsp each of ginger and garlic paste instead of 2 tsp each of crushed ginger, garlic and 2 tsp lemon juice. 
• Adjust chilli powder, seasoning and fresh cream according to your taste