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Alright, don’t linger, let’s practice this butter less - butter chicken formula with 29 substances which are absolutely easy to find, and we have to process them at the very least through 8 actions. You should expend a while on this, so the resulting food could be perfect.

Composition - Butter Less - Butter Chicken:

1. Provide for For the chicken
2. Require 500 gms - Chicken Thighs (Skinless Boneless - Cut into bite size pieces and marinated in the spices mentioned below.)
3. You need - (Do not use breast pieces. However you can use curry cut pieces on the bone as well. Just follow the tips section on how to cook it a beat differently.)
4. Require 1 Tbsp - Ginger Paste
5. Get 1 Tbsp - Garlic Paste
6. Require 1 Tbsp Besan or Chickpea Flour
7. Take 1 Tbsp for Coriander Powder
8. Give 1 Tbsp of Cumin Powder
9. Make ready 1 Tsp Chilli Powder
10. Give 1 Tsp Paprika or Kashmiri Chilli Powder for the Colour
11. Get 1 Tsp of Punjabi Garam Masala
12. Prepare 1 Tsp for Turmuric Powder
13. Provide to taste - Salt
14. Prepare For the Gravy
15. You need 6 of Medium Tomatoes
16. Prepare 2 for Medium Onions
17. Make ready 6 of Garlic Cloves
18. Provide 1 Tbsp Poppy Seeds
19. Make ready 20 - Almonds
20. Provide 4 - Cloves
21. You need 1 of Big Elaichi
22. Make ready 4 - Small Elaichi
23. Require 1 inch Cinnamon Stick
24. Provide 1 for Bay leaf
25. Prepare 1 Tbsp of Tomato Ketchup
26. Get 1 tbsp for Brown sugar
27. You need 1 Tbsp of Kasuri Methi
28. Provide 1/2 Tsp Garam Masala
29. Make ready to taste of Salt

Butter Less - Butter Chicken steps:

1. After thoroughly washing the chicken, marinate the same in the list of powders mentioned about - coriander, cumin, turmeric, chilli, paprika, garam masala, besan and ginger and garlic paste along with salt and leave aside.
2. In a pressure pan, add in the roughly chopped tomatoes, onions, poppy seeds, whole spices namely cloves, cinnamon, cardamom big and small, bay leaf, garlic cloves and almonds and pressure cook for about 10 minutes -15 minutes for 2-3 whistles depending on your cooker. What w
3. Remove from the pan, remove all the whole spices from the mixture and blend it into a smooth paste. Transfer back to the pan without adding any ghee or oil and let it cook with the lid on for about 10 minutes. (Only lid on here, do not use the pressure.)
4. Meanwhile in another nonstick pan, saute the marinated chicken without any oil/ghee until the chicken kind of seals from the outside but is still raw inside. At this point the chicken will give out some water.
5. Add back the chicken pieces along with the water to the tomato paste.
6. Now add in the ketchup/ sugar and salt if required. Let the chicken cook in the gravy for about 15 minutes adding a beat of milk + water if the gravy is too thick. Check for cooking on the chicken pieces.
7. Once the chicken is cooked, add in the garam masala and sprinkle with crushed dried fenugreek leaves (kasuri methi) and mix well.
8. Serve with a sprinkle of coriander leaves and enjoy with hot Chapatis or Rotis or even Naan if you wish to indulge.

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