| • | Heat 1 tbsp peanut oil in a large saucepan all over normal heat.
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| • | Saute white onion until it turns very soft and translucent.
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| • | Put butter, citrus limon juice, ginger-garlic paste, garam spices (1 tsp), chilli powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
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| • | Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
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| • | Add cream and yoghourt into the same cooking pan and mix them well.
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| • | Reduce heat up to low and cook sauce for 10 minutes.
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| • | Now add salt, black pepper and cayenne into the mixture. Remove the cooking pan from heat.
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| • | Heat oil (1tbsp) in a large heavy frying cooking pan all over normal heat.
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| • | Cut the Chicken to bite-size pieces and wash out it well.
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| • | Cook chicken pieces until it acquires slimly brownish (for about 10 minutes).
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| • | Reduce the heat up and season the chicken with garam spices (1 tsp) and cayenne.
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| • | Put 1/3 cup of the cooked sauce into it and cook until liquid get reduced (for about 5 minutes).
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| • | Now pour the remain of the sauce into the chicken.
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| • | Mix cornstarch and water well. Put this mixture into the chicken.
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| • | Cook chicken for 5-10 minutes, or until thickened.
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| • | Butter Chicken is ready to serve.
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