How to make Butter Chicken Masala

• Heat 1 tbsp butter and 2 tbsp oil in a Kadai or vessel. Add a few whole spices like 2 black cardamoms, 1-inch cinnamon, 4 to 5 cloves, and 1 bay leaf.
• When the spices begin to splutter add ginger-garlic paste and saute till the raw smell vanishes.
• Now add the paste of 01 medium Onion and continue to saute till the onion turns translucent.Add the dry spices such as red chilli powder and coriander powder and stir for a minute. Add a dash of water if you feel that the dry spices are sticking to the vessel.
• Now add the blended tomato puree and fry well till the oil oozes out. This will take you about 4 to 5 minutes on a medium flame. Also, add a little salt
• When the tomatoes are cooked well add in the paste of almonds & melon seeds. Mix well and add a cup of water. Let the gravy simmer for a minute or two.
• Now add the Garam Masala powder and the roasted Kasuri Methi. Combine well and then add the seared chicken pieces. Add water to adjust the thickness of the gravy, if required.
• Finally, add in the cream and let the gravy simmer on a low flame for a minute or two and then switch off the flame. Garnish with coriander leaves and slit chillies.