For the marinade: Yogurt, ginger-garlic paste, garam masala, oil, salt, red chili powder, vinegar
For the gravy: Oil, Small Cardamom, Mace, garlic, tomato, butter, ginger julienne, green chili julienne, garam masala, salt, red chili powder, honey, cream
Marinate the chicken for about 3-4 hours. After marinate, broil chicken in the oven till it is reddish-black in color.
Gravy:
Heat oil in a pan and add small cardamom, mace and chopped garlic. Saute it for a min, then add chopped tomatoes. Saute till the raw smell of tomato goes away. Cool it and then blend with water as needed to make a smooth paste.
Melt butter in a pan and add the ginger and green chili julienne. Saute for a min and then add the tomato puree made in above step. After Sauteing for a little bit, add garam masala, salt and red chili powder.
Once the spices are mixed, add the chicken pieces. Along with that, add some honey.
Close the lid and let it all cook for a bit. Once done add cream and let it simmer for 5 mins.
Butter chicken is ready to be enjoyed with Naan/Rice.
