Butter Chicken

Ingredients
For Marinate,
Chicken cut into pieces (preferably boneless) -800 grams
Slightly sour yoghurt (optional) - 1 tablespoon
vinegar or lemon juice - 1 tablespoon
coriander-1 teaspoon,
cumin 1 teaspoon
red chilli powders 1 teaspoon
onion chopped (made into a paste) 1 nos
ginger, garlic pastes - 2 teaspoon
Salt to taste
Edible orange-red color (optional) - a few drops
For the Gravy
tomatoes chopped -4 large
butter 4 tablespoons
fresh cream 1 tablespoon
coriander -1 teaspoon
cumin - 1 teaspoon
red chilli - 1 teaspoon
black pepper powders -1 teaspoon
chopped ginger -2 teaspoon
green chillies -2 teaspoon
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Method Of Preparation
Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low. Add the chicken, chopped ginger and green chillies to the simmering gravy.
Sprinkle salt to taste if needed. Mix well.
Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.