Ingredients

• 750 gm Chicken Boneless, cut into bite size cubes

• 4 Tbsp Chicken Tikka Masala

• 4 Tbsp Lemon Juice

• 6 Big Tomatoes

• 1 Tbsp Ginger Garlic paste

• 1 Tsp Salt

• 1 Tsp Red Chili Powder

• 1/2 Tsp Turmeric Powder

• 1/2 Tsp Coriander Powder

• 1/2 Tsp All Spice mix powder (Garam Masala)

• 1/2 Tsp Whole White Cumin

• 2 inch Stick Cinnamon

• 2 Green Cardamom

• 4 Tbsp Butter

• 1/2 Cup Cooking Oil

• 1 Cup Heavy Cream

Method

Mix Tikka masala into lemon juice.

Marinate chicken in the mix for at least 30 minutes.

Boil whole tomatoes till tender and skin is removed.

Take 2 tbsp of oil in a heavy base frying pan and make it very hot. Add marinated chicken piece by piece into the pan and fry on high heat till its nice dark red from both sides. Remove and set aside.

Make paste of boiled tomatoes and sieve to have smooth texture.

In the same pan, which you have used for frying chicken, add butter and oil and let it become hot.

Add White Cumin, Cinnamon stick & Green Cardamom. Fry till fragrant , add tomato paste. Add Ginger Garlic paste, Salt, Red Chili Powder, Turmeric Powder, Coriander Powder and All Spice mix powder (Garam Masala). Mix and cook for 5 minutes.

Add Fried Chicken, Cover and cook till chicken is done, gravy is thick and oil is seperated.

Add heavy cream, saving 3 Tbsp for garnish. Turn off the heat and mix well.

Garnish with saved heavy cream

SERVE!!!

Butter Chicken