Butter chicken

Boneless chicken – ½ kg

Ginger – 1 tsp (finely chopped)

Garlic – 1 tsp (finely chopped)

Tomato puree – 3 cups

Chilli powder – 1 tsp

Garam masala powder – 1 tsp

Kathoori methi powder – 1 tsp

Cardamom – 2

Cinnamon stick – 2 (small)

Honey – 1 tbsp

Butter - 2 tbsp

For marinating

Yogurt – ½ cup

Ginger paste – 1tsp

Garlic paste – 1 tsp

Pepper powder – 1 tsp

Turmeric powder – ¼ tsp

Salt – to taste

1. Marinate the chicken pieces and keep refrigerator for 30 minutes.

2. Heat oil in a pan and add the marinated chicken pieces and cook covered.

3. In another pan add butter. When butter melt then add ginger, garlic, cardamom, cinnamon stick and sauté well.

4. Add tomato puree and allow them to boil.

5. Then add red chilli powder, garam masala, kasthoori methi, honey and cook for a minute.

6. Then add fresh cream, cooked chicken and allow them to a boil.

Serve hot