Butter Chicken

Ingredients: 

Crushed tomato (canned) – 150gms

Ginger and Garlic paste – 1 tbsp

Coriander power – 1 ½ tsp

Cumin powder – 1 ½ tsp

Chili powder– 1 tsp (add more to increase spice level)

Dry fenugreek leaves – 2tbsp

Salt to taste

Oil – 2 tbsp

Preparation: 

Cook all the ingredients together in a pan until you see oil starting to float. Cooking in low to medium heat is good.  run it through a blender 

Chicken leg boneless cut into 1inch cubes – 300 gms (can use breast too)

Plain yogurt – 50gms

Lemon juice – 1ea

Gharam masala powder – ½ tsp

Ginger and Garlic paste – ½  tbsp

Coriander power – 1 tsp

Cumin powder – 1 tsp

Chili powder– 1 tsp (add more to increase spice level)

Dry fenugreek leaves -1tbsp

Salt to taste

Oil – 2 tbsp

Marinate the chicken with all the ingredients and let it sit for 2 hours and bake it at 180C for 6 to 8 minutes

Add the chicken to the tomato mixture 

Add 

Whipping cream – 1 to 1.5 cup

Butter – 2tbsp

Simmer till thicken(like a coating consistency)