Green Butter Chicken by Mygourmetstory

Ingredients

• 800g (1.75 lb) chicken, cut into bite-sized pieces
• 1 cup (packed) fresh coriander leaves
• 10 cashews
• 7 green chillies
• 1 medium onion, roughly chopped
• 1 cup yogurt
• 1 cup fresh cream
• 1 tsp pepper powder
• 1 tsp chaat masala
• 1 tsp garam masala
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 3 tbsp butter, divided
• 1 tbsp oil
• 1 tsp whole spices (cinnamon, cloves, cardamom)

Instructions

1. Blend the coriander leaves, cashews, green chillies, and onion into a smooth paste using a blender.
2. Combine the green paste with yogurt, half of the fresh cream, pepper powder, chaat masala, garam masala, and kasuri methi in a large bowl.
3. Add the chicken pieces to the marinade, coat thoroughly, and refrigerate for at least 1 hour.
4. Heat 1 tbsp butter in a pan over medium-high heat and sear the chicken pieces until cooked through and browned; remove and set aside.
5. In a separate large pan, heat 1 tbsp oil and 1 tbsp butter, add the whole spices, then pour in the remaining marinade.
6. Cook the sauce on low heat for 20-25 minutes, stirring occasionally, until the oil separates from the gravy.
7. Add the seared chicken pieces to the sauce, mix well, and simmer on low for 5 minutes.
8. Garnish with the remaining fresh cream, fresh chopped cilantro, and a final dollop of butter before serving.