This dish is inspired by a butter chicken recipe that I got from the kitchens of my sweet sweet sister Sheetal Pai Parakh. I tweaked the recipe to my liking to end up with this wonderful dish. Do try it out and let me know the results.

Ingredients:

Boneless Chicken- 500 gms (Cubes)
Button Mushrooms- 200 gms (Cubes)
Tomato Pureé- 200 ml
Fresh Cream- 200 ml
Ginger Garlic Paste- 1 Tbsp
Green Chillies- 4 Nos.
Red Chilly Powder- 1 Tsp
Garam Masala- ½ Tsp
Sugar- 2 Tsp
Ghee- 4 Tbsp
Kasuri Methi- For Garnish
Salt To Taste

Method:

1. Heat ghee in a deep pan.
2. Add finely chopped Green Chilly and Ginger Garlic Paste.
3. Fry until light brown.
4. Add Chicken cubes and sauté.
5. Add Tomato Pureé and Chilly Powder followed by 2 Cups of water, salt and sugar. Cook till thick(about 10-15mins)
6. Add fresh cream and garam masala. Mix well.
7. Garnish with Kasuri methi and serve hot

Notes:

1. You can substitute the water with chicken stock for a much more flavorsome dish.
2. This is a slightly mild dish. Adjust the heat by increasing the number of green chillies and the amount of the red chilly powder.
3. Vegetarians can follow the same recipe and substitute the chicken with Paneer. You can also add fresh peas to make it more wholesome.