Butter chicken

Butter chicken is among the best known Indian dishes all over the world. It is also commonly known as 'murg makhani'. The gravy can be made as hot or mild as you like to suit most palates. The sauce is perfect when creamy and not too thick or too thin. Butter chicken tastes great with naan and green salad.
Ingredients - marinades
1 whole chicken (cut into pieces)
1 tbsp tandoori masala
½ tbsp garam masala powder
3 tbsp curd
½ tsp cumin powder
Salt to taste
For the sauce -
½ cup tomato paste
¼ cup chopped onion
2 tsp red chilli paste
1 tsp ginger-garlic paste
1 tbsp cashew nut paste
1 tbsp yoghurt
3 tbsp butter
1 tbsp whipped cream

Method
Mix all the marinade, ingredients, and coat the chicken well. Leave them to marinade for one hour. Heat some of the butter in a pan. Fry the marinated chicken until golden brown but not too crispy and keep it aside. Now in a separate pan add the remaining butter, fry the chopped onions until brown. Add ginger-garlic paste and some water, stir till the oil separates from the spices. Put the cashew nut paste, green chilli powder, tomato paste and stir for another 10 minutes. Now add yoghurt, whipped cream, fried chicken and mix well. Allow it to cook until the chicken is tender. Garnish with coriander leaves and serve.