The precious love child of butter chicken and chicken in lemon butter sauce. That's what I would call this. It is a perfect fusion of these two delicacies. It is sweet, savory and at has a mystique touch of indian spices.
• 1/2kg Chicken (you can get boneless if that's your preference)
• Pepper, salt, kashmiri chili powder, turmeric, coriander powder (according to your preference)
• 3 tsp Indian spice powder ( clove, star anise, cinnamon, nutmeg, cumin)
• 2tsp Kasoori methi powder
• Coconut oil ( as required)
• 4 tsp Ginger Garlic paste
• 1/2 cup Chicken or Vegetable stock
Marinate your already cut and cleaned chicken with curd, 1 tsp pepper, 1 tsp kashmiri chili powder, 1tsp turmeric powder, 1tsp coriander powder, 1tsp indian spice powder, salt, lemon zest and fresly squeezed lemon juice from 1 lemon. Mix it well and refrigerate for 30 minutes.( if you like you can also leave it overnight)
Coat your marinated chicken with a coat of flour and shallow fry it in coconut oil until golden brown.
Now heat a sauce pan and add 3 table spoons of butter and add chopped onions into the pan. Add ginger garlic paste and 1 tsp of indian spice powder and kasoori methi to it and saute it till its golden colour.
Now turn off the stove and let the contents in the pan cool down. Once it's down to room temperature grind it into a puree using a blender.
Now heat a sauce pan and add 3/4th of your remaining butter into the pan. And once it melts add your blended puree and stock into it mix well and add a bay leaf to it. Once it starts to boil squeeze 2 lemons and add the juice to into the pan along with some lemon zest. Now drop in your shallow fried chicken into the pan and let it simmer in low heat till it starts to reduce. (If you ou like you can even add cornstarch to thicken the gravy to suit your preference)
Now add the remaining butter to the sauce pan and turn off the stove and mixeverything together for one last time. Now you are ready to serve. (If you want you can also add heavy cream before you add butter)
You can eat this with rice, bread or even just as it is. I love to eat mine with hot butter garlic naan.
