Butter Chicken

For the chicken marinade

4 chicken breasts, cut into cubes
1 tablespoon tandoori spice
1 tablespoon cumin powder
1/4 teaspoon red chili powder
1 tablespoon ginger paste
1tablespoon garlic paste
1 cup plain yogurt
Salt

For the gravy

1 tablespoon cumin seeds
2 medium onions, chopped
1 small green chili, chopped(optional)
3-4 medium tomatoes, chopped
3 cardamoms
1 cinnamon stick
3 whole cloves
1 teaspoon turmeric powder
1 tablespoon garam masala powder
1 tablespoon paprika powder
1 tablespoon coriander powder
1 teaspoon sugar
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 cup fresh cream
1 tablespoon oil or butter
Salt

Instructions

Combine all the ingredients for the chicken marinate and allow to marinate for at least 4 hours or overnight
Cook the chicken into a preheated oven for about 10 minutes (the chicken does not need to be completely cooked as it will be further cooked in the gravy)
Heat oil or butter in a pan
Add the whole cardamons, cinnamon stick, cloves and fry for a 3 seconds
Add the cumin seeds and as they start to splutter add the chopped onion
Fry until the onions softens
Add the tumeric powder, green chili, coriander powder and chopped tomatoes
Cook on high heat for 5 minutes then lower the flame and cook until tomatoes are mushy (You may add a little water if required)
Remove form heat and remove the whole cinnamon stick, cloves and cardamonms and allow to cool for a few minutes before blending into a fine paste
Pour the entire paste again in the same pan that was used earlier
Add the chicken and cook until it is done (May add some water if required)
Season with salt
Add the sugar and the garam masala
Turn off the heat
Add the fresh cream, mix well
Transfer into a serving dish, serve with naan or rice

Source: cocozil.com