Butter Chicken (The best)

Now you guys might be thinking 'Butter chicken is after all butter chicken...whats 'the best' in it'..now I'll tell you....I had tried so many varieties of butter chicken; from the easiest to the toughest recipes, but I donno why but I loved this variety which was recommended to me by one of ma fb friends  from Lahore; Lubna Khawar. This is her own recipe & i loved the flavor of kalonji, the smoking effect and the overall result.

I couldn't get the best of the pix as ma kids were really hungry by the time...& wen ma hubby asked whether they were hungry, u know wat ma daughter answered?? 'No use Papa...we r gonna get to eat nly after the fotosession....'((The Blog Effect!!)) & u can c the gravy ws too hot that the cream on the top melted...:(

Here goes the recipe...The only change I 've made is that I used chicken with bones & reduced the amount of tomatoes in it.

Ingredients

Chicken boneless 1 kg...(cut them in long stripes) I used with bones

2 medium size onions + 3 cloves garlic...
4 big size tomotoes ( I used 3)

6 big size tomotoes( I used 4) + 4 green chillies)chillies should be of a kind which are not much spicy.... 

 Shan tandoori masala....

Butter 250 gm...

Fresh cream 1 packet...250gm

Kalonji/Karinjeerakam/Onion seeds....1 tsp

Black pepper (freshly ground) half teaspoon..

Crushed red chilly flakes 1 table spoon(it could be 1 tsp as well as per taste)

Roasted cumin powder....1 tsp....

Red Food Color

Method:

1.boil onions & garlic together and make a puree of both and set aside .

2.Make a puree of tomatoes after boiling and peeling them.

3.Remove the seeds of green chillies & make a puree of 4 tomatoes & the chillies.

4.Put 2 table spoons of desi ghee in a karahi....add butter in it and get it melted....

5.Now add boneless chicken and fry a little untill the smell gone in high flame...

6.After frying it for a while...add the puree of boiled onions and garlic cloves..fry them again a little....

7.Then add all spices including (cumin ,black pepper,red chilli flakes, and kalonji)

8.After a few seconds when the aroma of the spices get into chicken, add the puree of tomotoes and green chilies that we have made...
(plz make sure that u dont get the spices burnt,otw it will give a bitter taste in the recipe)....

9.Then again cook it on medium heat untill the oil separates out and add 2 table spoons of shan tandoori masala in the gravy and cook again..dont let the gravy dried out...

10.When the masala gives out oil , add the puree of boiled tomatoes that we have already made ,cook them till the oil comes up

11.Add 400 gm cream in that but dont turn by spoon too much... ( I used only 250 gms..may be becos I've used less tomatoes than the original recipe). Add red color to adjust the d color of the gravy (optional)

12.Dum it with a burning hot coal by putting foil paper on butter chicken....put 1 tsp of desi ghee on burning coal and immediately cover it so that the smoke that came out of the coal shoud not go in the air...it should merge with the butter chicken to give it a smoky aroma...dum it by switching off the flame....for 10 minutes,,,,