Butter chicken

Method

Take half kg boneless chicken. Cut into small pieces. Add one heaped teaspoon of ginger paste and garlic paste. Add salt and red chilli powder. Mix it nicely and marinate it for 20 minutes. Add one tablespoon oil to the pan. Cook marinated chicken till done. Remove the chicken pieces in a separate bowl. Chop one large onion roughly and fry it in the same pan in which the chicken was done add some more oil if needed. Add one tablespoon of butter. Cook onions till soft. Add 4 roughly cut tomatoes, a fistful of cashew nuts. After mixing nicely add a cup of water to it. Add one heaped teaspoon of ginger and garlic paste, salt, 2 tablespoons of malt vinegar, 1 tablespoon of sugar, 1 teaspoon of red chilli pwder. Let it simmer for 20 minutes on low heat till the entire mixture is soft and mushy. Transfer to a deep bowl and use a hand blender to mash this to a fine pulp. Run this pulp through a sieve so that all the tomato peels and seeds are left out. Add one tablespoon of butter 2 tablespoons of cream and add the chicken to it. Add hand crushed kasuri methi. Heat it for 5 minutes. It is now ready to serve.