One Pot Butter Chicken

Program: Top and bottom heater with fan

Pre heat temp: 180°C

Pre heat time: 15 mins 

Cook temp: 180°C

Cook time: 20 mins

Ingredients:

For marinade:

• 1 kg boneless chicken
• 1 tbsp ginger garlic paste
• 1 tbsp coriander powder
• ½ tbsp garam masala powder
• ½  tbsp kashmiri chili powder
• ¾  tsp turmeric powder
• 1 tsp ground cumin
• Salt to taste
• ½ tsp crushed black pepper
• ¼ tsp green cardamom powder
• 1 tbsp lemon juice

For gravy:

• 5 tbsp butter
• 1 cup tomato puree
• ½ cup cashew paste
• 1 tbsp olive oil
• 1 cup onion, finely chopped
• 1 tsp sugar
• ½ tsp kasuri methi
• 2 tbsp mustard oil
• ½ - ¾ cup water
• 1 tsp mint, chopped
• ¾ cup curd
• 1 ½ tsp coriander leaves, chopped
• 4 tbsp fresh cream
• 1tsp onion powder
• 1 tsp garlic nibs

Preparation:

1. Wash and clean the chicken dices and place aside. In a clean bowl mix all ingredients for the marinade
2. Mix the chicken and marinade and let the mixture rest for 1 hour
3. In another bowl mix all ingredients for the gravy. Cover with cling wrap and cook at 80% micro power level for 8 mins. Once done stir the gravy
4. Grease the baking tray and arrange the chicken on it, once done bake the marinated chicken for 20 min at 180C

5. Now in a large glass casserole, combine the chicken and the gravy. Add 100ml chicken stock if the mixture seems dry, cover with foil paper and bake for 20 mins at 180*C on 3^rd rack position on a baking tray
6. Once done open the foil after 15 mins of resting. Top the butter chicken with dollop of butter, fresh cream and kasuri methi