Ingredients

• Chicken breast - 1 (boneless)
• Dahi - 1/2 cup
• Ginger-garlic paste - 2 tbsp
• Tandoori colour - a pinch
• Jeera powder - 2 tsp
• Red chilli powder - 1/2 tbsp
• Onion - 1 medium sized, cut finely
• Haldi powder - 1/4 tsp
• Tomato puree - 3/4 cup
• Tomato - 1 small
• Broken cashew nuts - 1 tbsp
• Kasoori methi leaves (dried) - a pinch
• Fresh cream - 2 to 3 tbsp
• Salt to taste
• Butter - 2 tbsp

How to Make Chicken Butter Masala

• Cut chicken into small pieces.
• In a bowl, put in the chicken pieces, and add half the dahi, salt to taste, a pinch of haldi, red chilli powder, a pinch of tandoori colour, and a little ginger-garlic paste. Mix well and set aside to marinate for 20 to 30 minutes.
• Meanwhile, in a blender, blend the tomato, dahi, and cashew nuts until the cashew nuts are finely ground.
• In a thick-bottomed pan, melt the butter and add the finely chopped onions.
• Fry the onions till transparent.
• Then add the ginger-garlic paste and fry till the raw smell goes away.
• Then add the tomato puree and the dry masalas, and keep stirring the mixture on low flame for a while.
• Then add the marinated chicken pieces, and fry well till the oil separates.
• Then add the tomato, cashew nut, and yoghurt mixture and mix well.
• Cover and cook on low flame, stirring in between so that the cashew nuts don't stick to the bottom, until the chicken is cooked.
• Lastly, add the methi leaves and cream and stir. Cover and turn off the flame.
• Serve hot with naan or rotis.