Butter chicken in my style.....

INGREDIENTS

For the marinade

1 cup (200 ml) curd
1 tsp (5 g) salt
1 tsp (5 g) chilli powder
1 tsp (5 g) pepper powder
2 tsp (10 g) ginger-garlic paste
2 tsp (10 g) garam masala powder
1/2 tsp (2 ml) tandoori colour (optional)

For the gravy
150 g butter
100 g cashewnuts, powdered
600 g tomatoes, blanched, peeled and pureed
1/2 cup (120 ml) tomato paste
4 tbs (60 ml) chilli sauce
20 g dry kasuri methi leaves
1/2 tsp salt chilli powder
100 ml fresh cream

Method
• Mix all ingredients for the marinade and apply to the chicken. Keep aside for two hours.
(if doing at home without tandoor and oven)
• Cook in its own marination, without adding water, till almost dry.
• Skewer the chicken pieces and burn on a gas flame.
• When cool, shred into bits and add to the gravy.
for oven
• Preheat oven at 400F and put marinated chicken in a baking tray and cook for 1/2 hour

For the the gravy
• Heat butter (do not let it burn), add cashewnut powder, and fry till light golden.
• Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes.
• Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required.
• Simmer for five minutes. Add cream and check seasoning. Cook for four minutes and serve.