Butter Chicken

Butter chhicken masala
Legend has it that Butter Chicken was hastily prepared by a Delhi Eatery chef post dinner time for a harried VIP customer who wanted "some" Chicken dish.
 The chef had only half of a Tandoori Chicken which he tossed with liberal amounts of butter, tomato and garam masalas to come up with the earliest version of "Butter Chicken".
He later improvised to make this a regular feature of the menu.
We are preparing for 750gm chicken.

Marinade 1:

1. 3 eggs
2. 4-5 tsp corn flour
3. 1and 1/2 tsp salt
4. 1/2 tsp oil
5. litte bit of bakking soda

Marinade 2:


1. 2 tsp Dhania powder
2. 1 and 1/2 tsp jeera powder
3. 2-3 tsp ginger garlic paste
4. 3-4 tsp curd
5. Cashew nuts paste(the only secreat that can make you chicken smell like butterly)
6. 2 tsp Chilli powder
7. little bit of salt

Put the chicken pieces(preffered boneless) in marinade 1 and  mix it well and keep it aside.
In an pan add butter to fry onions round shaped and capsicum with salt drain it and keep it aside.
Add 2 bay leaves eith jeera seeds (black) in little butter in a pan in high flame after that add the marinade 2 steer it well and more curd and if you wish you can add 
malai basically we find Amul malai at the market.
take the cury in a dish and cover it.
Take butter in the pan to fry chicken so the quantity of butter must not be less.
Fry single pieces of chicken in the butter and then drain it don't waste the mixture left behind of marinade 1.
In a low flame add the cury prepared by you earlier and add the chicken pieces with it steer it well and add little butter on the lyning of the pan every 5 to 8 seconds, it will make your butter chicken more milky.
Don't add excess butter, at the end add the fried onions and capsicum and cover it for 2-3 minutes.
Add some coriandeer leaves.
Represent it with roti or paratha.
Enjoy............