Butter Chicken

Ingredients

Chicken – 1 kg
Lemon juice – 1 lemon

Chilly powder – 2 tsp
Fresh yogurt
 (must not be sour) – 1 cup
Garam masala – 2 tsp
Coriander powder - 2 tsp
Cumin powder – 1 tsp
Turmeric powder – ¼ tsp
Peppercorns -8-10
Cloves - 6
Cinnamon – 1’’ stick
Cardamom seeds –from 30 or 4 pods
Bay leaves -2

Onions (chopped) – 2
Garlic paste – 2 tsp

Almonds -6
Ginger paste 1 tsp

Chicken stock – ½ litre
Vegetable/Cooking oil – 3 tbsp
Butter - 3 tbsp
Salt to taste
Coriander leaves

Directions

1.Mix the chicken, lime juice, salt and red chilly powder in a bowl and allow to marinate for 1 hour.
2. Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
3.Mix the yogurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
4.Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
5.Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
6.Now add the chicken stock and remaining part of the mix to the chicken.
7.Cook till the chicken is done and the gravy is reduced to half its original volume.
8.Melt the butter and pour it over the chicken.
9.Garnish with coriander leaves.