Butter Chicken Gravy

Ingredients:

Chicken pieces - 1 kg
Butter - 50 gms
Medium sized onions chopped - 2
Curd (or) Yogurt - 1/4 cup
Almonds - 10
Red Chili powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Garam Masala powder - 1 tsp
Bay leaf - 1/2 (crushed)
Cloves - 4
Cinnamon - 2''
Cardamom - 2
Ginger-garlic paste
Tomatoes - 4
Salt to taste
Oil
Fresh Cream - 1/2 cup
Chopped Coriander leaves

Method:

Clean the chicken pieces and keep it aside.
Soak the almonds in 2 tsp hot milk for 15 - 20 mins.
Powder Cloves, cardamom, cinnamon and bay leaf.
Now grind soaked almonds, yogurt, powdered cloves, cardamom, cinnamon and bay leaf, Ginger-garlic paste, tomatoes and salt to a fine paste.
Take this paste in a bowl and add red chili powder, coriander powder, jeera powder, turmeric powder and Garam Masala powder. Combine well.
Put the chicken pieces in the bowl and mix well. Marinate it for 1/2 hr.
Now heat butter and oil in a vessel add the chopped onions and fry until it turns golden brown.
Add the marinated chicken and fry for about 10 mins.
Add the fresh cream and 1/2 cup water, mix well and allow it to cook for another 10 - 15 mins until the gravy is thick.
Once the butter is separated, remove the gravy from the heat.
Garnish with the chopped coriander leaves.
Hot Butter Chicken Gravy is ready to serve.