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- Marinate the chicken with ginger paste, garlic paste, red chilli powder, and salt and keep it aside for 15 to 20 minutes
- In a pan, heat some oil, then fry the marinated chicken pieces in it, and place them into a bowl.
- In the same pan, add onion, oil, and a spoonful of butter and once the onions are cooked, add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chilli powder.
- Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan to make sure there is minimal wastage.
- Add butter, cream, chicken, and methi and let it simmer for 5-7 minutes.
- Garnish it with cream
- Butter Chicken is ready to be served.
