Butter chicken

Marinate 1/2 kg Chicken with 1 tbsp ginger garlic paste, 1 tsp coriander powder, 2 tsp Kashmiri chili powder, 1 tsp garam masala, 1/2 tsp cumin powder, 3/4 tbsp greek yogurt for 2-3 hours. Longer the better.

In wok heat oil and butter together and fry the marinated chicken. Don't turn butter brown. Keep the fried oil aside for later use.

In a small oil saute 1 tsp cumin, 1 tbsp ginger garlic paste, 10/15 cashew nut, 2 green chilies (as per taste), 1 tbsp coriander powder, 1 tsp chili powder, 2 1/2 big tomato is soft.

Now add 1 cup fried onion and stir for few seconds. Add water as needed. The consistency should be not too thick nor too thin. Let the gravy boil. Once done keep it for cooling.

Make a thick paste for the above mixture.

In the same nonstick heat the Gravy, Fried chicken pieces and boil it for 7-8 minutes over medium heat. Keep stir in between. Add chicken pieces and boil for few seconds.

Now add 1/2 cup full-fat cream, 1 tbsp Tomato ketchup, 1 tsp dry Kasuri methi/ fenugreek leaves, 1/4 tsp clove powder, 1/2 tsp cardamom powder, 1/2 cinnamon powder, salt to taste. Boil again till your grave is thick in consistency.

Serve hot with Rice and Flatbread.