Butter Chicken

300 grams Chicken

1.5 tsp ginger paste

1.5 tsp garlic paste

tbsp chili powder

salt to taste

oil to fry pan

For the gravy

500 grams roughly cut tomatoes

100 grams roughly cut onion

1 tbsp garlic paste

50 grams cashews

1 tsp kasoori meethi

½ tsp garam masala

4 tbsp sugar

2 tbsp kashmiri chili powder

5 tbsp butter

3 tbsp cream

2 tbsp malt vinegar

salt to taste

Marinate the chicken with ginger paste, garlic paste, chili powder, and salt and set it aside for 15 to 20 minutes, during this time, cut vegetables

Heat oil in a pan. Fry marinated chicken until done and set aside.

In the same pan, add onion, oil, butter, and once onions are cooked, add tomatoes and cashews.

Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer 15 to 20 minutes.

Churn into a fine puree. Strain through mesh strainer back into the same pan.

Add butter, cream, chicken, kasoori meethi, and simmer for 5 to 7 minutes

Garnish with cream and kasoori meethi

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