Butter chicken

Butter chicken:
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Chicken - 900 gms, cut into small pieces

For Marination:
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Ginger garlic paste - 3 tsp
salt reqd
red food colour - reqd
coconut milk powder - 2 tsp
lime juice - 2 tsp
curd - 1 1/2 tblsp
pepper-jeera powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp

Mix all the above ingredients nicely and add the chicken pieces and mix so that all the pieces should coated with the masala and keep in the refrigerator over night.

Next day, remove and keep outside for 1 hour. preheat the oven and grill the chicken pieces for 20 minutes.

Sauce:
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Ingredients:

Onion - 2 big sliced
Cashews - 6 pcs

Cook onion and cashews in the oven for 3 minutes then grind it to a fine paste.

In a heavy bottom pan or non stick pan, add 2 tsp of butter or 2 tsp of oil, then add 1/2 tsp of jeera, then add 1 1/2tsp of ginger garlic paste, fry till the raw smell goes from it. Then add the onion paste fry nicely, then add tomato paste - tblsp or tomato puree - 100 ml (blanch the tomato, grind and strain it). Allow it to cook for 3 minutes. Now add 1 1/2 tsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, 1/2 tsp of kashmiri red chilli powder, 1/2 tsp of sugar,red food colour, salt.Now check the taste, if anything to be added more, this stage we can add. Once it comes to boil, add the grilled chicken pieces, allow it to cook for atleast 5 minutes, so that the masala should get into the chicken pieces.
Now take 3 tsp of kasthoori methi and keep in the oven for a minute and crush it with the hands and add this to the curry.

Finally add 100 ml of fresh cream (low fat), and mix nicely. If we want we can even add 1 tsp of honey.
once we add the cream donot keep for long in the fire. just when it comes to boil , remove and it is ready to serve.