Butter Chicken by Zarnak Sidhwa

Ingredients:

• Oil 1 tbsp
• Finely chopped onion 1
• Butter 2 tbsp
• Lemon juice 2 tsp
• Ginger garlic paste 1 tbsp
• Garam masala 1 tsp
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Bay leaf 1
• Yogurt 1/4 cup
• Cream 1 cup
• Tomato puree 1 cup
• Paprika powder 1/4 tsp
• Salt 1 pinch
• Black pepper 1 pinch
• Oil 1 tbsp
• Chicken boneless cubes 1 kg
• Garam masala 1 tsp
• Cayenne pepper 1 pinch
• Corn flour 1 tbsp
• Water 1/4 cup

Method:

1. Heat 1 tbsp oil.
2. Saute onion until soft and translucent.
3. Stir in butter, lemon juice, ginger garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf.
4. Add tomato sauce and cook for 2 minutes, stirring frequently.
5. Stir in cream and yogurt.
6. Reduce heat to low and simmer for 10 minutes, stirring frequently.
7. Season with salt and pepper.
8. Remove from heat and set aside.
9. Heat 1 tbsp oil in another pan.
10. Cook chicken until lightly browned.
11. Reduce heat and season with 1 tsp garam masala and paprika.
12. Stir in a few spoonfuls of sauce, simmer until liquid has reduced and chicken is no longer pink.
13. Stir cooked chicken into sauce.
14. Mix together corn flour and water, then stir into sauce.
15. Cook for 5 to 10 minutes or until thickened.