Butter Chicken

Cut Chicken into thin slices Marinate the chicken with Ginger Paste, Garlic Paste, kashmiri Red Chilli Powder and Salt for at least 15 to 20 minutes or overnight. In a pan heat, some oil then frie the marinated chicken pieces, Set aside. In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts. Add some water about half a cup and garlic paste, salt, malt vinegar, sugar, garam masala powder, and kashmiri Red Chilli Powder Evenly mix it and let it simmer for 15-20 minutes. Thermo the mixture well 2 minutes speed 8 to 9. This bit is worth doing but can skip but I would not. Use a sieve and strain it back into the same pan with a wooden spoon. Add butter, cream, chicken and fenugreek leaves and let it simmer for 5-7 minutes. Garnish it with fenugreek leaves, get a spoon and put it into the cream and drizzle over.