Butter Chicken in Microwave

Butter Chicken

Pre cook time: 30 mins

Cook Time: 38 mins

Servings: 4

Ingredients:

For the chicken marinade:

• 800 gms boneless chicken (diced)
• 3 tbsp plain yogurt
• 1½ tbsp minced garlic
• 1 tbsp ginger (grated)
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp red chili powder
• 1 tsp salt

For the gravy:

• 2 tbsp mustard oil
• 2 tbsp ghee 
• 1 large onion (chopped)
• 1½ tbsp garlic (minced)
• 1 tbsp ginger (grated)
• 1½ tsp ground cumin
• 1½ tsp garam masala
• 1 tsp coriander powder
• 400 gm tomato puree
• 1 tsp red chili powder
• 1 1/4 tsp salt (to taste)
• 1 cup fresh cream
• 1 tsp sugar
• ½ tsp kasoori methi

Preparation:

1. In a glass bowl, combine chicken with all of the ingredients for the chicken marinade; keep aside for 1 hour.
2. In microwave safe glass bowl, add oil & heat this up at 100% micro power level for 3 mins. Now add chicken and cook for 6 mins at 100% micro power level.
3. Heat ghee in the same bowl for 3 mins at 100% micro power level. Add the onions and cook until they start to sweat for about 6 mins at 100% micro power level.
4. Add garlic, ginger, coriander powder, cumin and garam masala; add tomato puree, chili powder and salt.
5. Cook for about 10 mins at 100% micro power level, stirring occasionally.
6. Use a hand blender and make a smooth puree of the above cooked mixture. Pour the purred gravy back into microwave safe glass bowl.
7. Stir the cream, sugar and crushed kasoori methi. Add the chicken with juices back into the gravy and cook for an additional 10 mins at 60% micro power level.
8. Garnish with chopped coriander & serve with naan.