Butter chicken and food palette winner

2 chicken breast

1/4 cup lemon juice

1/2 tsp chillie powder

1 tsp salt

Marinate the chicken cut into cubes with lemon juice, chillie powder and salt for an hour.

2" cinnamon stick

3 cardamom

3 cloves

1/4 tsp peppercorns

1/4 tsp nutmeg grated

1 tbsp cashews

1 tsp cumin

1/4 tsp turmeric

1 tbsp coriander powder *

1 cup yogurt

1 tbsp oil

Roast cinnamon stick, cardamom, cloves, peppercorns, cumin, cashews and grind into a powder. Add this powder to nutmeg, yogurt, turmeric and coriander powder. Add the previously marinated chicken and marinate for another hour.

Heat oil and add only the chicken without the marinade, then in about 2 minutes reduce the heat to medium. Add the marinade and cook the chicken covered till the chicken is 3/4th cooked (not fully cooked) about 10 minutes. Take the chicken out and leave aside.

1 tbsp oil

1/2 cup onions

1 cup tomatoes

1 tbsp curry leaves

1 tsp ginger grated

1 tsp garlic

2 bay leaves

1 tbsp unsalted butter

1/2 cup cream

1/4 tsp chillie powder or tandoori powder

1/4 tsp fenugreek powder

1 tbsp honey

2 tbsp coriander leaves garnish

Heat oil saute the onions, curry leaves then ginger, bay leaves, tomatoes. When tomatoes are soft add cream then the sauce from the cooked chicken. Then add the chicken pieces and cook till the spices blend. Towards the end add butter, fenugreek powder, honey and let the chicken get cooked fully add a little water if the gravy is too thick or the chicken is not cooked to taste. Add coriander leaves and serve hot with naan.

Don't use lots of fenugreek powder as the curry will taste bitter, and not too much honey as it will taste too sweet.

* I use roasted coriander masala powder. Alternatively can roast coriander seeds and powder then use.

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