Butter Chicken

• Cut boneless chicken into strips. Marinate for a few (15) minutes with ginger garlic paste, salt, coriander powder and chilli powder.
• Add oil in a pan, fry the chicken till 3/4 of more done.
• Take the chicken out (let the oil/water stay in the pan)
• Add little more oil, jeera sees, chopped onions and saute well.
• Add ginger garlic pate and once slightly sauted add wate and cashew nuts
• Add chili powder, jeera powder, kasuri methi, cut green chilis, salt and cook for a few minutes.
• Add tomatoes (2ish) and water. Cook well till the tomatoes are well mashed and cooked.
• Cool it and add to a blender and make a smooth gravy.
• Take pan, add butter and any water remaining in the chicken and blended gravy.
• Cook well, add water (add salt and chili powder if reqd.)
• Once it's cooked, add chicken pieces (opt. lil sugar and tomato ketchup), cook till it's done.
• Add lots of cream and serve hot.