Butter Chicken

Ingredients

• 2 (500 grams) Chicken Breast, skinless, boneless
• 1 tsp Ginger Paste
• 1/2 tbsp Garlic Paste
• ¼ cup Thick Yogurt/Curd
• 1 tbsp Kashmiri Chili Powder
• ½ tsp Cumin Powder/Jeera Powder
• ½ tbsp Coriander Powder/Dhaniya Powder
• ¼ tsp Tumeric Powder/Haldi Powder
• ½ tsp Garam Masala
• 1 tsp Amchur Powder
• 1 tbsp Lemon Juice
• ½ tbsp Oil
• ½ tsp Salt, to taste
• For cooking the Tandoori Chicken
• ½ tbsp Butter
• 2 tbsp
• 2 tbsp Butter
• 2 tbsp Oil
• 3 Whole Kashmiri Chilies
• 1 Onion, large, sliced
• ½ tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 2 tbsp Kashmiri Chili Powder
• 2 tsp Cumin Powder/Jeera Powder
• 2 tsp Coriander Powder/Dhaniya Powder
• ½ tsp Tumeric Powder/Haldi Powder
• 1 tsp Garam Masala
• 6-7 (500 grams) Tomatoes, red and soft
• 30 (50 grams) Cashew Nuts
• 1 tbsp Lemon Juice
• 1-2 tbsp Sugar
• Salt to taste
• 1/4 + 3 cups Water (¼ cup for cooking, 2 cups for blending, 1 cup to swirl in the jar)
• 1/2 tbsp Butter
• 2 tbsp Oil
• 1-2 Green Chili
• 1 tbsp Kashmiri Chili Powder
• 1 tsp Kasoori Methi
• 1 tsp Garam Masala