Butter around 30 gms ( You may also use olive oil or vegetable oil instead )
Chicken Breasts ( 300 gms ) Chopped into bite size pieces
6 red tomatoes cut into halves
5 onions roughly chopped
Ginger garlic paste ( 1 1/2 teaspoon )
Kasoori methi powder ( 1 1/2 -2 teaspoons )
Fresh cream ( 2 tablespoons )
Salt to taste
Black pepper powder
Sugar according to taste
3 cloves, 2 cinnamon sticks, 2 black cardamom pods, 1 bay leaf also known as whole garam masala ( Garam masala powder can be used instead )
Red chilli powder ( Kashmiri preffered as it is less spicy and imparts more colour ) ( 1 1/2 teaspoon or according to prefference )
Cashew nuts ( 50 gms )
Tie whole garam masala in a muslin cloth and tie it like a small packet.
In a pressure cooker, add the butter and let it melt. Now add the packet to the butter. Also add the onions and ginger garlic paste . Saute for around 2 -3 minutes.
Blend the mixture until it forms a smooth paste. The smoother the paste, the more velvety the gravy will be!
Sprinke some salt and pepper over the chicken chunks and mix until all chunks are evenly covered. Into a nonstick pan, heat some olive oil/ vegetable oil/butter and add the chicken chunks. Cook well from both sides but not until the chicken looses all moisture.
Now add the pureed mixture to the already drained water. Turn on the heat and cook the gravy for around 3 minutes on medium flame. Add some more water and salt if required. Add sugar at this stage. Traditionally, butter chicken gravy is a little sweet.
Serve hot with naan/ rice/ amritsari kulcha and let your tongue have a party!