1/2 kg Chicken
1 1/2 inch Ginger equivalent paste
6 Garlic Pods equivalent paste
2 tbsp Kashmiri Chilly Powder
1/2 tsp Garam Masala
2 Onion chopped in cubes
2 Tomato chopped in cubes
2 1/2 tbsp Butter
1 tsp Kasoori Methi
1 tbsp Sugar
2 tbsp Cream
2 tbsp Salt
1 cup Water
6 tbsp Oil
Marinate the chicken with half of ginger paste, garlic paste, kashmiri chili powder, and 1 tbsp salt and keep it aside for 15 to 20 minutes.
In a pan, heat 4 tbsp oil then fry the marinated chicken pieces until very light brown. Once done place it separate.
In the same pan add 2 tbsp oil. Then add onion and 1 tbsp butter and once the onions are cooked add tomatoes and cashews.
Add water and rest of garlic paste, 1 tbsp of salt, lime juice, sugar, garam masala powder, and kashmiri chili powder. Evenly mix it and let it simmer for 15-20 minutes.
Blend the mixture into a fine puree.
Strain it back into the same pan make sure there is minimal wastage.
Add rest of butter, cream and chicken and let it simmer for 5-7 minutes.
Add kasoori meethi. Cook for 1 minutes.
Butter Chicken is ready to be served.