Butter chicken and chicken tikka masala are NOT the same thing. Butter chicken originated from using leftover dry tandoori chicken and giving it moisture with a creamy spiced tomato sauce — plus some butter, and we have butter chicken.

Ingredients:

• 700 gm raw chicken (Boneless or bone in as per preference)

For the Marinade:

• 5 tsp red chili powder
• 2 tsp ginger and garlic paste
• Salt to taste
• 500 gm Yoghurt

For the Gravy:

• 175 gm white butter ( use Salted Butter if you can’t find the white one)
• 1/2 tsp black cumin seeds
• 1/2 kg tomatoes, pureed
• 1/2 tsp sugar
• 1 tsp red chili powder
• Salt to taste
• 150 gm fresh cream
• 4 green chilis, sliced
• 1/2 tsp fenugreek leaves, crushed

To marinade the chicken

• In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd.
• Add the raw chicken pieces to the marinade and mix well.
• Keep it in the refrigerator overnight or minimum 6 hours.
• Roast the marinated chicken in an oven for about 10-12 minutes until it is 3/4th Alternatively, you can cook the chicken in a pan with a little bit of Butter.

For the Sauce/Gravy

• Heat half the quantity of white butter in pan.
• Pour in the tomato puree, and saute for 2-3 minutes.
• Add cumin seeds, sugar, red chilli powder and salt.
• Mix well.
• Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
• Saute for 3-4 minutes and let the chicken cook.
• Cook till chicken is done.
• Serve hot with rice or naan