Butter Chicken

Ingredients

• 2 breasts (approx. 500 g) Chicken Breasts (or thighs)
• 1 teaspoon Ginger Paste
• Half a tablespoon Garlic Paste
• 1/4 cup Thick Yogurt
• 1 tbsp Kashmiri Chili Powder
• Half a teaspoon Cumin Powder
• Half a tablespoon Coriander Powder
• 1/4 teaspoon Turmeric Powder
• Half a teaspoon Garam Masala
• 1 teaspoon Amchur Powder (or similar),
• 1 tbsp Freshly Squeezed Lemon Juice
• Half a tablespoon (for marinade) Oil
• To taste Salt
• 2 tbsp (for sauce base) + 1/2 tbsp (for cooking chicken) + 1 tbsp (for finishing) Butter
• 2 tbsp Oil (for sauce)
• 3 whole chilies Kashmiri Chilies
• 1 large Large Onion
• Half a tablespoon Ginger Paste (for sauce)
• 1 tbsp Garlic Paste (for sauce)
• 2 tbsp Kashmiri Chili Powder (for sauce)
• 2 teaspoons Cumin Powder (for sauce)
• 2 teaspoons Coriander Powder (for sauce)
• Half a teaspoon Turmeric Powder (for sauce)
• 1 teaspoon Garam Masala (for sauce)
• 6 to 7 medium/large, coarsely chopped Tomatoes
• 30 nuts (approx. 50 g) Kaju Nuts (Cashews)
• 1 tbsp Lemon Juice (for sauce)
• 1 tbsp Sugar
• 1/4 cup + 2 cups (total) Water (for sauce)
• 1 chopped into two pieces Green Chili
• 1 teaspoon Kasuri Methi
• 1/4 cup Fresh Cream
• Finely chopped, for garnish Cilantro (or Coriander leaves)