Butter Chicken (Murgh Makhani)

"Betty Botter" bought some butter but the butter was so bitter. Nava K bought some butter, but the butter chicken she made with it was delicious. How it is? Not bad huh? Nava K can speak in riddles and she can cook too. Bang! How are you ladies and gentleman? You are literally salivating now? You should over this chicken dish (Cashew Nut Masala Chicken, Honey Chilli Chicken & Ayam Masak Merah), aka Murgh Makhani. A famous fare of Northern Indian origin. Hail the fiery, spicy-buttery-creamy and aromatic tastes of this Butter Chicken (Indian Chicken Curry & Chicken Devil Curry). Shall I leave you alone now? 

Ingredients

400g chicken - cut into bite sizes

2 tbsp salted butter

1 (about 80g) large onion - sliced thinly

2 dried red chillies - cut into 2 or 3 pieces

3 sprigs curry leaves

For the Curry Paste

1 tsp ginger paste

1 tsp garlic paste

1/2 tbsp meat curry powder

1/2 tbsp plain chilli powder

1 tsp almond powder (alternatively use 1/4 kas-kas or  1 tsp cashew nut powdered)

1 tsp turmeric powder

1/4 tsp garam masala or all spice powder

2 tbsp yogurt

Salt to taste

Method:

Mix chicken with the ingredients listed for the curry paste. 

Keep aside.  

Into heated butter, saute onion and chillies.   

Add chicken and stir well.
Pour water - enough to cook chicken and for a thick gravy.
Season with salt

Simmer and cook till chicken is cooked. 

Add curry leaves, stir a couple of time and remove from heat.