Karahi Chicken Butter by Shireen Anwer

Ingredients:

• Chicken 1 kg or 20 pieces
• Yogurt 1/2 cup
• Almonds grinded 2 tbsp
• Chili powder 2 tsp
• Onion sliced 1
• Fresh cream 4 tbsp
• All spice 1 tsp
• Green cardamom 1/2 tsp
• Ginger garlic 1 tsp
• Tomato puree 4 tbsp
• Salt 1-1/2 tsp
• Butter 2 oz
• Oil 1/4 cup
• Coriander leaves 2 tbsp
• Green chilies 4
  

Method:

1. First marinate chicken with ginger garlic paste, yogurt, almond grinded, chili powder, salt and tomato puree for 1 hour and keep it.
2. Now heat oil and butter in a karahi pan, put onion sliced and fry for 5 minutes.
3. Then add marinated chicken, cover it and cook for 10 minutes.
4. In end, put fresh cream, green cardamom, green chili and coriander leaves and keep on simmer for 5 minutes.
5. Now serve it with naan.