Easy Butter Chicken - Karen Pereira

Recipe by Karen Pereira

Ingredients:

To marinate:
2.5 kgs chicken breast (skinned and cubed)
6 heaped tbsp tandoori masala
2 tbsp kasoori methi
1 tbsp salt
2 tbsp ginger garlic paste
lime juice for marinade (1/2 cup for marinade consistency)
2 tbsp yogurt *(optional)

For the gravy:
1 tin chopped tomatoes (or 3 fresh tomatoes)
1 tin tomato paste
1 litre cream
1 bunch coriander and mint leaves *(optional)
1 chopped onion *(optional)
3 tbsp tomato ketchup

oil or butter

Steps:

1. Marinate the chicken with tandoori masala, kasoori methi, salt, ginger garlic paste, lime juice and yogurt. 
2. Keep aside for 30 mins or overnight in the fridge.
3. Bake at 350F or 180C for around 30 mins.
   
   For the gravy:
4. In a vessel, heat butter. 
5. Add onions and fry lightly. 
6. Add mint and coriander leaves and fry.
7. Add chopped tomato and tomato paste. Fry well.
8. Once the chicken is baked, add the juices to the above mixture and continue frying.
9. Add cream and simmer for 5 minutes.
10. Add chicken pieces and simmer for 10 minutes.
11. Just before turning off the heat, add tomato ketchup or some sugar.
12. ENJOY!