A simple yet mouth-watering and delicious Butter Chicken roast that is marinated with spices and pan fried until chicken is cooked. Goes well with hot rice and pappu charu (lentil stew).
Clean and wash the chicken pieces. Marinate the chicken pieces adding some salt, red chilli powder, turmeric powder, ginger garlic paste, coriander powder, mix well and keep aside for about 1 to 2 hours.
Heat 1 tbsp of butter in pan and once the butter melts, add the marinated chicken pieces and mix well.
Cover the pan and cook the chicken on a very slow flame for 10 minutes. In between remove the lid and give it a nice stir and cook again until the chicken is cooked.
Switch off the flame and sprinkle some coriander leaves. The Butter Chicken roast is ready to serve.