Butter chicken Masala

Marinate

1 tbsp garlic paste
1 tsp ginger paste
1 tsp dry fenugreek leaves
1/2 salt
1 tsp garam masala
few drops of red colour

Gravy

2 tbsp butter,
2 tbsp oil
2 tbsp ginger garlic paste
4 tbsp cashewnuts
2 tbsp whole red chillies
2 tbsp fresh cream
1/2 tsp garam masala
1 tsp salt
1 tsp tandoori masala
5-6 tomatoes (pureed)

Directions

Wash the chicken and pat dry.
Marinate it with ginger garlic paste, kasoori methi, salt, garam amsala and colour. Keep aside for 20 mins.
Heat the oven and bake the chicken pcs till done.(like tandoori pcs)
Shred the chicken pcs and keep aside.
Take butter and oil in a pan add ginger garlic paste saute till the colour changes.
Add totmato puree,whole red chillies powder.Cook till the gravy thickens and oil starts to float on top.
Add the grinded paste stir for a few seconds on medium heat.
Add about 1 cup of water to get enough gravy.
Add the shredded chiken and salt.Mix proper and cover for a while.
Add freash cream,stir properly till the gravy thickens.
Add garam masala.
Garnish with fresh cream and coriander.
serve with hot rotis or naan.

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