• Boneless Chicken - 750g - cut into small chunks
• Ginger - Garlic paste - 3 tsp heaped
• Lemon juice - 2 tblsp

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp heaped
• Garam masala - 1 tsp

Ingredients to make the Butter sauce:

• Butter - 100g
• Oil - 3 tblsp
• Onion - 2 medium
• Green Chilli - 1 (optional)
• Tomato - 5-6
• Chilli powder - 1 tsp heaped
• Double cream - 3 tblsp or Single Cream - 4 tblsp
• Ground cashew nuts - 50g
• Sugar - a pinch
• Salt - to taste
• Water - as required
• Coriander leaves chopped - 1 tblsp

1. Marinate the chicken with ginger-garlic paste, lemon juice, salt and turmeric powder.
2. Chop all the onions, tomatoes, chillies and herbs.
3. Heat a pan on a stove on a medium heat and add oil.
4. When the oil is hot enough, add the chopped onion and saute them until they are translucent; remove them from the pan with a slotted spoon and leave aside to let it cool.
5. Add half the butter and tomatoes to the pan and cook uncovered for about 3-4 minutes. Switch off. Remove them from the pan with a slotted spoon and grind them along with the fried onion when they are cold enough.
6. Add the marinated chicken pieces, chilli powder and garam masala to the same pan and stir for about 4-5 minutes until they become light brown.
7. Add the ground onion and tomatoes to the pan of fried chicken pieces and stir further for about 4-5 minutes.
8. Add salt according to taste.
9. Add rest of the butter, cream, ground cashewnuts, sugar and more water if needed.
10. Let it cook covered on low heat for few minutes until it is combined.
11. Garnish with coriander leaves.