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Butter Chicken Recipe

Tandoori chicken – 1 (cut into medium sized pieces)
Tomatoes – ½ kg
Butter – 100 gms
Tomato sauce – 2 tbsp
Chili powder – 1 tsp
Cashew nuts (powdered) – 4 level tbsp
Sugar – 1 tsp
Water – ½ cup
Bay leaf – 1
Thick cream – ½ cup

Chop the tomatoes.Now add water and bay leaf and boil for 15 minutes.
Make puree by sieving the mixture. This should be about 2 cups.In a pan,
heat butter and fry the powdered cashew nuts to a golden color.Reduce heat
and add  the  tomato puree,  tomato sauce, chili powder and sugar and while
stirring, bring it to a boil.Cook for 5 minutes and add the chicken pieces.Cook
further for 5 – 7 minutes.Before serving add thick cream.Garnish with chopped
coriander leaves.

*You can use ready tandoori chicken and use the same gravy mix if in a hurry

*You may use boneless chicken for roasting, if you so prefer.

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