Murgh Makhani

• 500 grams chicken boneless - cut into medium chunks
• 1 cup beaten yoghurt
• 1/2 cup cashew nut paste
• 1 tsp garam masala powder
• 1/2 tsp kashmiri chilli powder
• 1 tsp kasuri methi- dried fenugreek leaves
• 50 grams butter + 1 tbsp oil
• Salt
• Fresh coriander leaves for garnishing

For marinade

• 1 tsp red chilli paste or 1 tsp kashmiri red chilli powder
• 1 tbsp tandoori chicken masala powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• Juice of half a lime
• 3 tbsp hung curd
• Salt to taste
• 2 tbsp melted butter

• Mix all the ingredients required for marination and marinate the chicken in it for 4-6 hours. Shallow fry it in a pan or alternatively you can cook it in a preheated oven at 200°C for ten to twelve minutes or till almost done.
• In a thick bottomed wok/kadhai, heat the butter and 1 tbsp oil, low down the flame and add cashewnut paste and saute it for around 30-40 seconds.
• Add beaten yoghurt, kashmiri red chilli powder,  salt and saute well for a minute. If it is too dry or sticks to the pan then add around 1/2 a cup of water.
• Add cooked chicken, stir well and simmer for 5-6 minutes.
• Sprinkle garam masala powder and crushed kasuri methi .
• Serve hot garnished with chopped coriander leaves and a dollop of butter on top.