Methi Butter Chicken

Step 1/10

• 500 g chicken breasts

Cut Chicken

Step 2/10

• 2 tbsp sour cream
• 10 ml lime juice
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp chili powder
• ½ tsp garam masala
• ½ tsp ground coriander

• bowl

Mix chopped chicken with spices and marinate it in the fridge for 3 hours.

Step 3/10

• ½ tbsp black cumin seeds
• 3 cloves
• 1 cinnamon cornflakes
• 1 bay leaf
• 2 cardamom pods
• 3 tbsp vegetable oil

• pot

Heat oil in a pan and add Cumin Seeds, Cloves, Cardamom, Bay Leaf, and Cinnamon flakes.

Step 4/10

• 2 onions

Chop Onions into long slices.

Step 5/10

• 10 g ginger garlic paste
• 3 tsp salt

Add Ginger Garlic Paste and then add Onions after 45 seconds while the pot is on medium flame. Add salt after adding onions.

Step 6/10

Fry Onions till they turn golden brown.

Step 7/10

Add the marinated chicken to the and fry on high heat for 6-8 mins.

Step 8/10

• 40 ml butter

Add butter and fry for 2 mins on high flame.

Step 9/10

Cover pot and cook chicken for 10 mins on low flame till oil separates from the spices and chicken.

Step 10/10

• 10 g fenugreek seeds
• 2 tbsp full-fat plain yogurt
• 100 ml water

Add Yogurt, Fenugreek seeds, and water to the pot and let cook for another 10 mins and serve hot.