Butter Chicken (Draft)

1.Marinate chicken in the listed ingredients for at least an hour.

2.Place the chicken in a tray & grill for 8 mins each side at 200°C. Or fry on high heat in a frying pan with no oil.

3.Cover chicken & set aside.

4.Heat butter & oil in a pot.

5.Add cumin seeds, cardamom pods & cinnamon sticks.

6.Cook until cumin seeds start to splutter.

7.Then add the kasuri methi, cashew nuts, green chillies & onions. Fry until slightly brown.

8.Then add ginger garlic paste & green chillies. Cook for a few mins.

9.Add tomatoes & tomato paste. Cook on high for a few minutes until water from oil separates. Season with salt.

10.Turn off the heat.

11.Remove the cinnamon sticks & cardamom pods from the mixture & dispose.

12.Allow mixture to cool slightly.

13.Then place the mixture in a blender & blend until smooth.

14.Return mixture to pot.

15.Add the cooked chicken & simmer together for 5 mins.

16.Sprinkle garam masala & season with salt.

17.Add cream, mix and cook for till oil releases.

18.Add a bit of water if you want extra gravy.

19.Serve with naan & enjoy!