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Ingredients
- 6 Chicken legs
- 2 medium onion
- 4 large tomatoes
- 2.5 tbsp powdered cashews
Whole spices:
- 2 cardamom pods
- 1 bay leaf
- 4-6 black pepper corns
- 1 inch stick cinnamon
For the marination:
- salt
- 1/2 tsp Garam masala powder
- 1 tsp red chilli
- 1 Green Chilli
- 6 cloves garlic
- salt
- 2 tbsp curd
- tbsp fresh cream
- 1 tbsp chicken masala powder
- 1 pinch tandoori colour
Ingredients
Whole spices:
For the marination:
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Instructions
- Marinate the chicken in finely chopped ginger and garlic, red chilli powder, chopped green chillies, salt, garam masala powder, chicken masala powder, curd, cream, and tandoori colour. Combine well and keep it in the fridge for at least 2 hours.
- Blanch the tomatoes in boiling water and allow them to cool. Grind the tomatoes to a paste and strain them.
- Splutter the whole spices in a little oil and cook the onions till they are golden brown. Once cool, grind to a paste.
- Heat oil in a pan, add the cashew powder and stir till the colour changes to brown, taking care not to burn it. Add the onion paste and fry it till it changes colour and then add salt, red chilli, garam masala, chicken masala powder.
- Fry well, and then add the tomato puree. Let it boil for sometime and as soon your house starts to smell like butter chicken, that's when you know it is ready. Add 2 tbsp butter (or adjust to your taste) and let it simmer for a while.
- Once your gravy is ready, add the marinated chicken to your gravy. Make sure you clean out the vessel - don't waste a drop of the marinade. Let the chicken cook in the gravy for sometime. Then, close pressure cooker and give 1 whistle. Once the pressure subsides, open the cooker and your butterly, utterly butter chicken is ready!