Butter Chicken - Nut Free

Ingredients:

1/2 kg boneless chicken, cut into pieces

For marination:

1/2 cup yogurt

1 1/2-2 tsp chilli powder

1 tsp garam masala

1 tsp ginger-garlic paste

salt to taste

2 tbsp oil, for frying

For Gravy:

2 big tomatoes

2 tbsp oil

3 tbsp butter

1 big onion, chopped

2 tsp ginger-garlic paste

1 1/2 tsp chilli powder

1 tsp garam masala

2-2 1/2 tsp sugar

salt to taste

1 tbsp kasuri methi, crushed

1/4 cup fresh cream

2 tbsp coriander leaves, chopped

Preparation:

1. In a bowl, add cleaned chicken pieces and marinate with yogurt, 1 1/2 -2 tsp chilli powder, ginger-garlic paste, 1 tsp garam masala and salt and keep it aside for 12-20 minutes.
2. Heat 2 tbsp oil in a frying pan and place the marinated chicken and cook at high flame till the chicken is charred on all sides. Keep this aside.
3. Chop tomatoes and grind to a paste / puree and keep it aside.
4. Heat 2 tbsp oil and butter in a thick bottomed pan and add cumin seeds.
5. When it splutters, add chopped onion and saute till onion is well browned.
6. Add 2 tsp ginger-garlic paste and saute well.
7. Add 1 1/2 tsp chilli powder, 1 tsp garam masala, salt and sugar and mix well for a minute.
8. Pour in the tomato puree and mix well and cook covered for 8-10 minutes till oil starts to separate.
9. Switch off the flame and let the mixture to cool and then grind to a smooth paste.
10. Transfer this ground paste back into the pan and add required amount ( about 1 1/2 cup ) of water and mix well.
11. Add in fried chicken and cook at low flame till the chicken gets cooked completely for about 15-20 minutes.
12. Then add crushed kasuri methi and mix well.
13. Add fresh cream and simmer for another 4-5 minutes.
14. Garnish with chopped coriander leaves and remove from flame. Serve hot..