Butter Chicken

Chicken (boneless cut into cubes) – 1/2 kg
Butter – 2 tbsp
Medium sized onion – thinly sliced
Heavy Cream
Boiling Water – 1 cup
Chili – 2, split lengthwise
Peppercorn – 1 tsp
Black Cumin – 1 tsp
Yogurt – 1/4 cup
Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Clove – 3 whole
Tomato Paste – 2 tbsp
Salt – to taste

Directions

1. Grind peppercorn and black cumin till powder.
2. Add remaining dry ingredients of the marinade, including cloves, and grind again.
3. In a bowl, add the yogurt,tomato paste and ground powders and mix well.
4. Add boneless chicken and salt, making sure the marinade coats the chicken completely. Keep in the refrigerator overnight.
5. An hour before making the curry base, take the bowl outside from the refrigerator to bring to room temperature.
6. Heat a saute pan and add butter when it is hot.
7. Once the butter melts completely, add the sliced onions.
8. Ensure the flame is not too high which would then burn the onions.
9. Fry the onions till they are reduced to a dark brown color.
10. Add the chicken and the remaining marination sauce.
11. Cook the chicken till the sauce reduces and the oil clears (5-10 minutes).
12. Add boiling water, stirring it well.
13. Cover the saute pan and allow the chicken to cook completely until it is tender (15-20 minutes).
14. When chicken is cooked through, stir in the fresh cream and stir gently till it dissolves.
15. Add slit chili or extra cream on top to garnish.