Butter Chicken - cooking recipe

Ingredients

3 1/4 lb chicken legs
1 tbsp lemon juice
2/3 cup yogurt
2 inches fresh ginger, peeled, grated
2 tsp garam masala
1 tbsp vegetable oil
3 tbsp butter
1 None Spanish onion, finely chopped
4 cloves garlic, minced
1 tsp ground coriander
1 tsp hot paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 (15 oz) can tomato puree
1/2 cup chicken stock
2 tbsp honey
1/3 cup heavy cream
1/2 cup fresh cilantro leaves

Preparation

Combine chicken, lemon juice, yogurt, ginger and garam masala in a large bowl. Heat 1/2 tbsp oil and 1 1/2 tbsp butter in a large pressure cooker over medium-high heat. Cook chicken, in batches, until browned. Remove from pan.
Add remaining oil and butter to pan. Cook onion and garlic, stirring, until onion softens. Add spices and cook, stirring, until fragrant. Return chicken to pan along with tomato puree, stock and honey. Secure the lid and bring the cooker up to high pressure. Reduce heat to stabilise pressure and cook for 20 mins.
Release pressure using the quick release method then remove lid. Stir in cream and season to taste. Serve butter chicken sprinkled with cilantro.